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Active Time:45 minsAdditional Time:35 minsTotal Time:1 hr 20 minsServings:6Yield:6 servingsJump to Nutrition Facts
Active Time:45 minsAdditional Time:35 minsTotal Time:1 hr 20 minsServings:6Yield:6 servings
Active Time:45 mins
Active Time:
45 mins
Additional Time:35 mins
Additional Time:
35 mins
Total Time:1 hr 20 mins
Total Time:
1 hr 20 mins
Servings:6
Servings:
6
Yield:6 servings
Yield:
6 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2tablespoonsextra-virgin olive oil plus2teaspoons,divided1cupchopped onion½cupchopped carrot½cupchopped celery3clovesgarlic, minced2teaspoonschopped fresh thyme or3/4teaspoondried1teaspoonchopped fresh rosemary or1/4teaspoondried8cupschopped kale(1small-to-mediumbunch)¼cupwhite whole-wheat flour3cupslow-sodium vegetable broth or no-chicken broth115-ounce canwhite beans, rinsed½teaspoonkosher salt½teaspoonground pepper1cupwhite whole-wheat flour (see Tip)1teaspoonbaking powder¼teaspoonbaking soda¼teaspoonkosher salt¼teaspoonground pepper3tablespoonscold butter, cut into small pieces3tablespoonsminced fresh chives½cupcold buttermilk
Cook Mode(Keep screen awake)
Ingredients
2tablespoonsextra-virgin olive oil plus2teaspoons,divided
1cupchopped onion
½cupchopped carrot
½cupchopped celery
3clovesgarlic, minced
2teaspoonschopped fresh thyme or3/4teaspoondried
1teaspoonchopped fresh rosemary or1/4teaspoondried
8cupschopped kale(1small-to-mediumbunch)
¼cupwhite whole-wheat flour
3cupslow-sodium vegetable broth or no-chicken broth
115-ounce canwhite beans, rinsed
½teaspoonkosher salt
½teaspoonground pepper
1cupwhite whole-wheat flour (see Tip)
1teaspoonbaking powder
¼teaspoonbaking soda
¼teaspoonkosher salt
¼teaspoonground pepper
3tablespoonscold butter, cut into small pieces
3tablespoonsminced fresh chives
½cupcold buttermilk
DirectionsPreheat oven to 350 degrees F. Coat a 10-inch cast-iron skillet (or similar-size 2-quart baking dish) with cooking spray.Heat 2 tablespoons oil in a large pot over medium heat. Add onion, carrot and celery and cook, stirring occasionally, until the vegetables are soft, 4 to 6 minutes. Add garlic, thyme and rosemary; cook, stirring, until fragrant, about 30 seconds. Add kale; cook, stirring often, until tender and wilted, 3 to 5 minutes. Sprinkle with 1/4 cup flour and cook, stirring, for 30 seconds. Stir in broth, increase heat to high and bring to a boil. Reduce heat to a simmer and cook, stirring, until thickened, about 2 minutes. Stir in beans and 1/2 teaspoon each salt and pepper. Transfer the mixture to the prepared pan.To prepare biscuits: Whisk flour, baking powder, baking soda, salt and pepper in a large bowl. Using a pastry blender or your fingertips, cut or rub butter into the dry ingredients. Stir in chives. Add buttermilk and stir until just combined. Form the dough into 6 biscuits and place on top of the vegetable mixture. Lightly brush with the remaining 2 teaspoons oil. Place the potpie on a baking sheet.Bake until the biscuits are lightly browned and the filling is bubbling, about 30 minutes. Let cool 5 minutes before serving.TipTry white whole-wheat flour in place of all-purpose flour in baked goods. It’s made from hard white wheat berries, which makes it lighter in color and flavor than regular whole-wheat flour, but with the same nutritional properties. Look for it near other whole-grain flours. For the best flavor, store it airtight in the freezer.Cut down on dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.To make aheadPrepare through Step 2; refrigerate for up to 1 day. Let stand at room temperature for 30 minutes before finishing.Originally appeared: EatingWell Magazine, September/October 2015; updated December 2022
Directions
Preheat oven to 350 degrees F. Coat a 10-inch cast-iron skillet (or similar-size 2-quart baking dish) with cooking spray.Heat 2 tablespoons oil in a large pot over medium heat. Add onion, carrot and celery and cook, stirring occasionally, until the vegetables are soft, 4 to 6 minutes. Add garlic, thyme and rosemary; cook, stirring, until fragrant, about 30 seconds. Add kale; cook, stirring often, until tender and wilted, 3 to 5 minutes. Sprinkle with 1/4 cup flour and cook, stirring, for 30 seconds. Stir in broth, increase heat to high and bring to a boil. Reduce heat to a simmer and cook, stirring, until thickened, about 2 minutes. Stir in beans and 1/2 teaspoon each salt and pepper. Transfer the mixture to the prepared pan.To prepare biscuits: Whisk flour, baking powder, baking soda, salt and pepper in a large bowl. Using a pastry blender or your fingertips, cut or rub butter into the dry ingredients. Stir in chives. Add buttermilk and stir until just combined. Form the dough into 6 biscuits and place on top of the vegetable mixture. Lightly brush with the remaining 2 teaspoons oil. Place the potpie on a baking sheet.Bake until the biscuits are lightly browned and the filling is bubbling, about 30 minutes. Let cool 5 minutes before serving.TipTry white whole-wheat flour in place of all-purpose flour in baked goods. It’s made from hard white wheat berries, which makes it lighter in color and flavor than regular whole-wheat flour, but with the same nutritional properties. Look for it near other whole-grain flours. For the best flavor, store it airtight in the freezer.Cut down on dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.To make aheadPrepare through Step 2; refrigerate for up to 1 day. Let stand at room temperature for 30 minutes before finishing.
Preheat oven to 350 degrees F. Coat a 10-inch cast-iron skillet (or similar-size 2-quart baking dish) with cooking spray.
Heat 2 tablespoons oil in a large pot over medium heat. Add onion, carrot and celery and cook, stirring occasionally, until the vegetables are soft, 4 to 6 minutes. Add garlic, thyme and rosemary; cook, stirring, until fragrant, about 30 seconds. Add kale; cook, stirring often, until tender and wilted, 3 to 5 minutes. Sprinkle with 1/4 cup flour and cook, stirring, for 30 seconds. Stir in broth, increase heat to high and bring to a boil. Reduce heat to a simmer and cook, stirring, until thickened, about 2 minutes. Stir in beans and 1/2 teaspoon each salt and pepper. Transfer the mixture to the prepared pan.
To prepare biscuits: Whisk flour, baking powder, baking soda, salt and pepper in a large bowl. Using a pastry blender or your fingertips, cut or rub butter into the dry ingredients. Stir in chives. Add buttermilk and stir until just combined. Form the dough into 6 biscuits and place on top of the vegetable mixture. Lightly brush with the remaining 2 teaspoons oil. Place the potpie on a baking sheet.
Bake until the biscuits are lightly browned and the filling is bubbling, about 30 minutes. Let cool 5 minutes before serving.
Tip
Try white whole-wheat flour in place of all-purpose flour in baked goods. It’s made from hard white wheat berries, which makes it lighter in color and flavor than regular whole-wheat flour, but with the same nutritional properties. Look for it near other whole-grain flours. For the best flavor, store it airtight in the freezer.
Cut down on dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.
To make ahead
Prepare through Step 2; refrigerate for up to 1 day. Let stand at room temperature for 30 minutes before finishing.
Originally appeared: EatingWell Magazine, September/October 2015; updated December 2022
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Nutrition Facts(per serving)277Calories13gFat37gCarbs9gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
