Garlic Herb Potato Stew

Instructions

1. Prepare the Aromatics

   4 min hands-on5 min waiting

   • Preheat the oven to 160°C (fan-assisted).
   • Finely slice the garlic and scallions.
   • Heat olive oil in a large saucepan over medium heat. Add the garlic and scallions with a pinch of salt. Sauté until softened and fragrant.

2. Build the Base

   1 min hands-on3 min waiting

   • Stir in the fennel seeds and cook briefly to release their oils.
   • Pour in the vegetable broth and bring to a gentle boil.

3. Cook the Potatoes

   6 min hands-on20 min waiting

   • Chop the potatoes into bite-sized chunks.
   • Add the potatoes to the saucepan, ensuring they are submerged in the broth. Cover and simmer over medium heat, stirring occasionally.

4. Make the Garlicky Croutons

   3 min hands-on12 min waiting

   • Tear the French bread into pieces and place on a baking tray.
   • Combine olive oil with grated garlic. Drizzle over the bread and toss to coat.
   • Season with salt and bake until golden and crispy. Set aside.

5. Enhance the Stew

   2 min hands-on5 min waiting

   • Check the potatoes for doneness. If firm, cook until tender.
   • Lower heat to a simmer and stir in the pinto beans and kale. Cook until the kale wilts and beans warm through.

6. Season and Brighten

   1 min hands-on

   • Squeeze lemon juice into the stew and stir. Adjust seasoning with salt if needed.

7. Assemble and Serve

   2 min hands-on

   • Ladle the stew into bowls. Top with croutons, a drizzle of olive oil, and chopped dill.
   • Serve with lemon wedges on the side.
   • Cooking tips:
   • For a silkier texture, simmer the potatoes gently to maintain their structure while becoming tender.
   • When roasting the bread, use a fan setting to ensure even crispiness. Toss halfway through baking if needed.
   • If you prefer a spicier kick, add a pinch of chili flakes when sautéing the garlic and onions.
   • Avoid overcooking the kale; it should retain a slight bite to complement the stew's silky texture.