This Pork and Kale Stew is a deeply comforting one-pot meal featuring tender pork shoulder, earthy kale, and a rich, savory broth. It’s rustic, hearty, and perfect for chilly days or whenever you need a satisfying, flavorful dinner. The aroma alone will have everyone waiting for a bowl.
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Why You’ll Love This Pork and Kale Stew
- Forgiving & flexible: Adapt the vegetables and flavors deepen with time.
- Meal prep friendly: Tastes even better the next day and scales up easily.
- Nutrient-packed: Loaded with kale, lean pork, and vegetables without sacrificing flavor.
- Rustic elegance: Feels both homey and special for any occasion.
Ingredients & Tools
- 1.5 kg pork shoulder, cut into 3 cm cubes
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 3 carrots, peeled and sliced into rounds
- 3 celery stalks, chopped
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 240 ml dry white wine
- 1.5 litres chicken or vegetable stock
- 2 bay leaves
- 1 tsp dried thyme
- 1 large bunch kale, stems removed and leaves chopped
- 400 g tin cannellini beans, drained and rinsed
- Salt and freshly ground black pepper, to taste
- 1 tbsp red wine vinegar or lemon juice (to finish)
Tools: A large, heavy-bottomed pot or Dutch oven, wooden spoon, sharp knife, and cutting board.
Notes: Using a heavy pot prevents scorching. Don’t skip the finishing vinegar or lemon juice—it brightens the flavors.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 35 g |
| Fat: | 18 g |
| Carbs: | 28 g |
| Fiber: | 7 g |
Serves: 6 | Prep Time: 20 minutes | Cook Time: 2 hours 15 minutes | Total Time: 2 hours 35 minutes
Before You Start: Tips & Ingredient Notes
- Choose the right cut of pork. Pork shoulder (also called pork butt) is ideal for stewing because it has enough marbling to stay tender and juicy during long cooking. Leaner cuts like loin will dry out.
- Don’t rush the browning step. Taking the time to properly brown the pork adds a deep, rich flavor base to the whole stew. You’re not just cooking it—you’re building layers of taste.
- Kale prep matters. Remove the tough stems from the kale leaves before chopping. They can be fibrous and don’t break down well in the stew. The leaves will wilt beautifully into the broth.
- Why finish with acid? A splash of vinegar or lemon juice at the very end might seem small, but it lifts the richness and balances the savory notes. It’s the secret to a stew that tastes vibrant, not heavy.
How to Make Pork and Kale Stew
Step 1: Pat the pork cubes completely dry with paper towels and season generously with salt and pepper. Heat the olive oil in your large pot over medium-high heat. Working in batches to avoid crowding, brown the pork on all sides until you get a nice, deep golden crust—this should take about 5-7 minutes per batch. Transfer the browned pork to a plate and set aside. You’ll notice those browned bits stuck to the bottom of the pot… that’s pure flavor gold, so don’t scrub them away!
Step 2: Reduce the heat to medium and add the chopped onion, carrots, and celery to the same pot. Sauté for about 8-10 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent. Add the minced garlic and cook for another minute until fragrant—be careful not to let the garlic burn, or it’ll turn bitter.
Step 3: Stir in the tomato paste and cook for 1-2 minutes, letting it coat the vegetables and deepen in color. This quick cook removes the raw tinny taste and sweetens it up. Pour in the white wine, using your wooden spoon to scrape up all those delicious browned bits from the bottom of the pot. Let the wine simmer and reduce by about half, which will take around 3-4 minutes.
Step 4: Return the browned pork and any accumulated juices back to the pot. Add the stock, bay leaves, and dried thyme. Bring everything to a gentle boil, then immediately reduce the heat to low, cover the pot, and let it simmer gently for about 1 hour and 30 minutes. You’re looking for the pork to be fork-tender and the liquid to have reduced slightly.
Step 5: Stir in the chopped kale and the drained cannellini beans. The kale will seem like a lot at first, but it wilts down significantly. Cover the pot again and simmer for another 20-25 minutes, until the kale is tender but still has a bit of texture. The stew should be thick and hearty, not watery.
Step 6: Remove the pot from the heat. Fish out and discard the bay leaves. Stir in the red wine vinegar or lemon juice. Taste the stew and adjust the seasoning with more salt and pepper if needed. Let it sit for 5-10 minutes off the heat before serving—this allows the flavors to meld together perfectly.
Storage & Freshness Guide
- Fridge: Cool completely and store in an airtight container for 3-4 days.
- Freezer: Portion into freezer-safe containers and freeze for up to 3 months.
- Reviving: Reheat gently on the stove, adding a splash of broth if needed.
Serving Suggestions
Complementary Dishes
- Crusty bread or garlic toast — Essential for sopping up every last bit of the flavorful broth. A warm, chewy baguette or thick slices of sourdough toasted with garlic and olive oil are perfect.
- Creamy mashed potatoes or polenta — Spoon the stew over a bed of something soft and starchy for the ultimate comfort food experience. The creamy texture contrasts beautifully with the hearty stew.
- Simple green salad with a sharp vinaigrette — A fresh, crisp salad with a lemony dressing helps cut through the richness of the stew and balances the meal.
Drinks
- A medium-bodied red wine — Think Grenache or a Pinot Noir. They have enough fruit and acidity to complement the savory pork and earthy kale without overpowering the dish.
- Dry hard cider — The apple notes and crisp carbonation are a fantastic pairing with pork and cut through the stew’s richness beautifully.
- Sparkling water with lemon — For a non-alcoholic option, the bubbles and citrus cleanse the palate between bites, making each spoonful taste fresh.
Something Sweet
- Warm apple crumble with vanilla ice cream — The warm, spiced apples and cold ice cream are a classic, comforting end to a hearty stew dinner.
- Dark chocolate pots de crème — Rich, silky, and not too heavy. The deep chocolate flavor is a lovely, elegant finish after a rustic main.
- Simple lemon tart — The bright, zesty lemon cuts through the richness of the stew and leaves you feeling refreshed rather than overly full.
Top Mistakes to Avoid
- Overcrowding the pot when browning the pork. If you add too much pork at once, the pot temperature drops and the meat steams instead of searing. This means you miss out on all that delicious fond and deep flavor. I’ve messed this up before too… patience is key!
- Adding the kale too early. Kale only needs 20-25 minutes to cook in the stew. If you add it at the beginning, it will turn to a mushy, unappealing green sludge. You want it to be tender but still have some texture.
- Boiling the stew instead of simmering. A gentle simmer is what breaks down the pork connective tissue into tender, juicy goodness. A rolling boil will make the pork tough and can cause the vegetables to disintegrate.
- Skipping the final splash of acid. It might seem like a small, optional step, but that bit of vinegar or lemon juice at the end is what makes the flavors sing. Without it, the stew can taste a bit flat and one-dimensional.
Expert Tips
- Tip: For an even richer, deeper flavor, try browning a few strips of chopped bacon in the pot first, then use the rendered fat to brown the pork. You can then crumble the bacon and add it back in at the end with the kale.
- Tip: If you have the time, let the finished stew cool completely and refrigerate it overnight. The flavors meld and intensify in a magical way, making it taste even better the next day. Just reheat it gently on the stove.
- Tip: If your stew seems a bit too thin for your liking, you can thicken it easily. Mix one tablespoon of cornflour with two tablespoons of cold water to make a slurry. Stir this into the simmering stew during the last 5 minutes of cooking.
- Tip: Feel free to play with the herbs! A sprig of fresh rosemary added with the bay leaves is wonderful, or stir in a tablespoon of chopped fresh parsley right before serving for a burst of freshness.
FAQs
Can I make this Pork and Kale Stew in a slow cooker?
Absolutely! Follow steps 1 through 3 on the stove to brown the pork and sauté the vegetables. Then, transfer everything (except the kale and beans) to your slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Stir in the kale and beans during the last 30 minutes of cooking. The slow, gentle heat makes the pork incredibly tender.
What can I use instead of white wine?
No problem! You can simply omit the wine and use an extra 120 ml of stock. For a similar depth of flavor, a splash of apple cider vinegar or even a light beer works well. The goal is just to deglaze the pan and add a little acidity to balance the richness.
How long will leftovers keep?
Stored in an airtight container in the refrigerator, this stew will keep beautifully for 3-4 days. In fact, many argue it’s even better on day two or three as the flavors continue to develop. Just be sure to cool it completely before refrigerating.
Can I freeze this stew?
Yes, it freezes wonderfully! Let the stew cool completely, then portion it into freezer-safe containers or bags, leaving a little space for expansion. It will keep for up to 3 months. Thaw overnight in the fridge before reheating gently on the stove. The kale and beans may soften a bit more, but the flavor will still be fantastic.
My stew is a bit too salty. How can I fix it?
It happens to the best of us! The easiest fix is to add a peeled, raw potato to the pot and simmer for 15-20 minutes—the potato will absorb some of the excess salt. Alternatively, you can add a bit more liquid (water or unsalted stock) or stir in another can of drained, unsalted beans to dilute the seasoning.
Pork And Kale Stew
Make this easy, one-pot Pork and Kale Stew for a hearty and comforting dinner. Tender pork, earthy kale, and a rich broth come together perfectly. Get the recipe now!
Ingredients
For the Ingredients
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1.5 kg pork shoulder (cut into 3 cm cubes)
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2 tbsp olive oil
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1 large onion (finely chopped)
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3 carrots (peeled and sliced into rounds)
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3 celery stalks (chopped)
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4 cloves garlic (minced)
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2 tbsp tomato paste
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240 ml dry white wine
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1.5 litres chicken or vegetable stock
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2 bay leaves
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1 tsp dried thyme
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1 large bunch kale (stems removed and leaves chopped)
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400 g tin cannellini beans (drained and rinsed)
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Salt and freshly ground black pepper (to taste)
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1 tbsp red wine vinegar or lemon juice (to finish)
Instructions
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Pat the pork cubes completely dry with paper towels and season generously with salt and pepper. Heat the olive oil in your large pot over medium-high heat. Working in batches to avoid crowding, brown the pork on all sides until you get a nice, deep golden crust—this should take about 5-7 minutes per batch. Transfer the browned pork to a plate and set aside.01
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Reduce the heat to medium and add the chopped onion, carrots, and celery to the same pot. Sauté for about 8-10 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent. Add the minced garlic and cook for another minute until fragrant—be careful not to let the garlic burn, or it’ll turn bitter.02
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Stir in the tomato paste and cook for 1-2 minutes, letting it coat the vegetables and deepen in color. Pour in the white wine, using your wooden spoon to scrape up all those delicious browned bits from the bottom of the pot. Let the wine simmer and reduce by about half, which will take around 3-4 minutes.03
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Return the browned pork and any accumulated juices back to the pot. Add the stock, bay leaves, and dried thyme. Bring everything to a gentle boil, then immediately reduce the heat to low, cover the pot, and let it simmer gently for about 1 hour and 30 minutes. You’re looking for the pork to be fork-tender and the liquid to have reduced slightly.04
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Stir in the chopped kale and the drained cannellini beans. Cover the pot again and simmer for another 20-25 minutes, until the kale is tender but still has a bit of texture. The stew should be thick and hearty, not watery.05
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Remove the pot from the heat. Fish out and discard the bay leaves. Stir in the red wine vinegar or lemon juice. Taste the stew and adjust the seasoning with more salt and pepper if needed. Let it sit for 5-10 minutes off the heat before serving—this allows the flavors to meld together perfectly.06
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