Recipe: Kale & White Bean Potpie with Chive Biscuits

Recipe Description:

Recipe Ingredients:

• 2 tablespoons extra-virgin olive oil plus 2 teaspoons, divided
• 1 cup chopped onion
• 1/2 cup chopped carrot
• 1/2 cup chopped celery
• 3 cloves garlic, minced
• 2 teaspoons chopped fresh thyme or 3/4 teaspoon dried
• 1 teaspoon chopped fresh rosemary or 1/4 teaspoon dried
• 8 cups chopped kale (1 small-to-medium bunch)
• 1/4 cup white whole-wheat flour
• 3 cups low-sodium vegetable broth or no-chicken broth
• 1 15-ounce can white beans, rinsed
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground pepper

Biscuits

• 1 cup white whole-wheat flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 1/4 teaspoon ground pepper
• 3 tablespoons cold butter, cut into small pieces
• 3 tablespoons minced fresh chives
• 1/2 cup cold buttermilk

Recipe Steps:

1. Preheat oven to 350°F. Coat a 10-inch cast-iron skillet (or similar-size 2-quart baking dish) with cooking spray.
2. 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.
3. 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.
4. Bake until the biscuits are lightly browned and the filling is bubbling, about 30 minutes. Let cool 5 minutes before serving.

Recipe Tips & Notes:

• 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.

Recipe Nutrition:

Recipe Disclaimer(s):