Stewed Kale with Chicken and Parmigiano Rind

Nourishing, soulful, and rich with flavor, this one-pot wonder feels like a warm embrace in any season—be it a breezy spring gathering or a quiet, candlelit evening at home.
Tender kale weaves in bursts of vitamin C, golden beta-carotene, and gentle, plant-born calcium. Creamy cannellini beans bring their gifts of strength—fiber, protein, iron, and magnesium. And nestled in the simmering pot, a Parmigiano rind slowly melts its essence, lending a delicate saltiness and a whisper of umami that lingers like comfort long after the last bite.

Ingredients:

• 1 onion, chopped
• 3–4 cloves garlic, chopped
• 2 tablespoons olive oil
• 6 cups chopped kale
• 1 lb chicken, diced
• 1 Parmigiano rind (or 1/2 cup grated Parmesan cheese)
• 2 tablespoons red wine vinegar
• 2 (15 oz) cans stewed or crushed tomatoes
• 1 (15 oz) can Northern beans or cannellini beans, drained but not rinsed
• Salt and pepper, to taste

Instructions:

• Heat the olive oil in a large braiser or pot over medium heat. Add the diced chicken, season with salt and pepper, and cook until browned. Remove from the pan and set aside.
• In the same pot, add the onion and garlic. Sauté for 1–2 minutes, stirring to prevent burning.
• Add the kale in batches, tossing with tongs to help it wilt and fit into the pot. Season with salt, pepper, and red wine vinegar.
• Pour in the crushed tomatoes and add the white beans. Stir gently to combine.
• Nestle the Parmigiano rind into the pot (or stir in the grated Parmesan).
• Simmer for 10–12 minutes, until the kale is tender and flavors meld together. Taste and adjust seasoning as needed.
• Serve hot with crusty bread and butter