A hearty, warming stew built on a classic Tuscan base of kale, cannellini beans and a splash of white wine. Gewürzhaus Umami Blend adds quiet depth, while lemon zest and cream bring brightness and body. Serve with crusty bread for a simple, satisfying winter meal.
Heat a large pan or skillet over medium heat. Add the onion and celery and cook for 7–8 minutes until the onion is caramelised and the celery is softened. Add the sage and garlic and cook for a further 1–2 minutes.
Add the white wine and cook until reduced and almost completely evaporated. Add the Umami Blend and stir to combine.
Add the cavolo nero, cream and cannellini beans and cook for a further 10 minutes. Finish with the lemon juice and zest, chilli flakes if using, and season with salt and pepper. Serve immediately with crusty bread.
1 comment
12 Jun 2026Regina
Our new favourite! This was so lovely. I only used 2 celery sticks, and added a little more lemon. I also substituted wine with Chicken stock. I also couldn’t find fresh Sage, so I used 2 teaspoons of Masterfoods Dried Sage.
I then topped it off with Crispy Chilli Oil.
It was delicious.
Thank you.
1 comment
Our new favourite! This was so lovely. I only used 2 celery sticks, and added a little more lemon. I also substituted wine with Chicken stock. I also couldn’t find fresh Sage, so I used 2 teaspoons of Masterfoods Dried Sage.
I then topped it off with Crispy Chilli Oil.
It was delicious.
Thank you.