Tuscan Kale and White Bean Stew with Breadcrumb Topping

• 1 cup fresh breadcrumbs
• 13 cup grated Parmesan cheese
• 1 Tbs. plus 2 tsp. olive oil, divided
• 1 Tbs. unsalted butter
• 8 oz. cremini mushrooms, quartered (2 cups)
• 3 cloves garlic, minced (1 Tbs.)
• 2 bunches Tuscan kale, stemmed, torn into bite-size pieces (8 cups)
• 1 15.5-oz. can white beans, rinsed and drained
• 1 cup low-sodium vegetable broth
• 2 tsp. lemon juice

1. Combine breadcrumbs, Parmesan, and 2 tsp.
2. oil in small bowl.
3. Set aside.
4. Heat remaining 1 Tbs.
5. oil and butter in large ovenproof skillet or Dutch oven over medium heat.
6. Add mushrooms; increase heat to medium-high.
7. Stir, cover pan, and cook 5 to 6 minutes, or until mushrooms are lightly browned, stirring occasionally.
8. Uncover pan, add garlic, and stir 30 seconds.
9. Add kale, and cook 2 minutes, or until wilted.
10. Add beans, broth, and 3/4 cup water.
11. Cover, and simmer 6 to 8 minutes, or until liquid has reduced by about three-quarters.
12. Stir in 1 tsp.
13. lemon juice, and remove from heat.
14. Add 1 more tsp.
15. lemon juice, if desired.
16. Heat broiler to high.
17. Sprinkle breadcrumb mixture over stew, and broil 3 minutes, or until topping is golden.

fresh breadcrumbs, parmesan cheese, olive oil, butter, cremini mushrooms, garlic, kale, white beans, vegetable broth, lemon juice

Taken from www.vegetariantimes.com/recipe/tuscan-kale-and-white-bean-stew-with-breadcrumb-topping/ (may not work)