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This recipe is by Pierre Franey and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Even vegetable stews can have more vegetables This recipe adds a pound of kale -- that's right, a full pound -- to softened onions, carrots and celery, combined with beans and tomatoes It's simply a matter of bringing the other vegetables together in a simmer, then adding the kale and topping with the toast