Do you read BuzzFeed Food? What’s that — you don’t? You should. Aside from their hilarious listicles, they have a certain genius way of breaking down recipes that makes you want to run to the store, buy the ingredients and go home and cook it. And then, tell the world about it. Case in point: How To Make A Healthy, Delicious White Bean and Kale Stew. It’s even reported by their Winter Stew Correspondent, which is basically the cutest job title ever.
So I fell into the BuzzFeed trap — happily, I might add — and clicked, scrolled, emailed to B, grocery shopped and cooked it. Oh wait, I missed a step — arguably the most important in BuzzFeedLand — I tweeted about wanting to make it. [And now I’m blogging about tweeting about it, natch.] But I can’t help myself when something looks this delicious, healthy and fun to make; I’m gonna tell the world about it. Or at least the 8-odd-thousand that follow me on the 140.
So John, Mister Winter Stew Correspondent, humbly suggested poaching an egg on top of the stew, something I do not know how to do. Originally I thought I’d give it a try — but luckily my friend Leslie (hot blonde on the left) is an old pro at it — so she jumped into Sous Chef-mode and nimbly handled that finishing touch. If you don’t know how, learn along with me via this tutorial. [Disclaimer: I’ve already ruined three eggs trying; it looks a lot easier than it is.]
Meantime the stew was everything I (and John) had hyped it up to be. (I left out their cinnamon and sherry vinegar and it was still perfection.) In fact Leslie’s husband Isaac gushed about how delightful it was for a guy who usually eats meat to have such a satisfying, filling vegetarian meal. B loved it too; he said the kale was cooked to the perfect consistency. My very own Winter Kale Correspondent.
Courtesy of TV Dinner.
For more from Jamie Shupak, be sure to tune into Thursday’s episode of Biology of the Blog.