Name: Kale and White Bean Stew
Yield: 6 Servings
Ingredients: 1 1/2 pounds kale leaves, center ribs and stems removed; 3 tablespoons olive oil; 1 cup chopped peeled carrots; 1 cup chopped celery; 1 cup chopped shallots (about 4); 2 garlic cloves, finely chopped; 1 cup dry white wine; 2 15-ounce cans white beans (preferably organic), drained; 4 cups (or more) vegetable broth; 3 fresh thyme sprigs; 1 bay leaf; 1 tablespoon Sherry wine vinegar; 2 tablespoons assorted chopped fresh herbs (such as tarragon, parsley, and chives)

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