250mlvegetable stock(I use 1tsp vegetable stock powder in 250ml boiling water)
2tablespoonsun-dried tomato paste
Heat the oil in a large, lidded casserole or sauté pan.
Peel, trim and finely chop the onion, carrot and celery, then add to the pan.
Peel and crush the garlic cloves and add to the pan. Cook gently for 5 minutes until soft.
Drain and rinse the butter beans and add to the pan. Halve the cherry tomatoes and add to the pan. Cook for a further 5 minutes.
Add the vegetable stock and sun-dried tomato paste, season with salt and black pepper, then cover and simmer for 15 minutes, stirring from time to time. If the stew becomes too dry at any time just add a splash more water.
Remove any tough stalks and roughly chop the kale. Roughly chop the walnuts. Add both to the pan.
Grate the lemon zest into the pan then squeeze in the lemon juice.
Cook for just 2-3 minutes until the kale is cooked through. Taste and adjust seasoning if required. Serve immediately.
Adjust the consistency as the stew cooks. Add a splash of water if it is getting a little dry, and leave the lid off and simmer for an extra few minutes if it needs thickening up.Chop the walnuts roughly, not too finely or they will get lost in the stew.Adjust the flavour to your own taste. Keep testing and adjusting the seasoning and lemon juice to your own taste. I often drizzle each portion with a little chilli oil just before serving.