More recipes

2026-05-20 09:09:30 -04:00
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+---
+title: Kale & Chestnut Stew with Butternut Squash, Wild Rice & Parsley–Walnut Pesto
+servings: 2
+category: main dish
+cuisine: American
+tags: stew,kale,butternut-squash,wild-rice,parsley,walnut,pesto,dairy,garnish-and-gather
+source: Garnish & Gather — Chef Emily Golub
+description: Cozy kale-and-chestnut stew finished with cream and topped with a bright parsley–walnut pesto. Allergens: dairy, walnuts.
+prep_time: 20 minutes
+cook_time: 35 minutes
+---
+
+Remove any large stems from @kale{3 c} and thinly slice into ribbons.
+
+Chop @chestnuts{1/3 c} into small pieces.
+
+Mince @thyme{1 t}.
+
+Juice @lemon{1/2} and reserve the juice for pesto; cut remaining @lemon{1/2} into wedges for serving.
+
+In a large #pot{}, heat @olive oil{2 Tbsp} over medium.
+
+Add @onion{1 T}, @vegetable base{1 t}, @garlic{1/4 t} and @thyme{}; cook ~{30 sec} until aromatic.
+
+Add @wild rice blend{3/4 c}, @water{3 c}, @kale{}, @chestnuts{}, @salt{} and @black pepper{}; bring to a boil, then reduce to medium–low and cook ~{15 min}.
+
+After ~{15 min}, add @butternut squash{2 c} and cook another ~{15 min}, until rice and squash are tender.
+
+Meanwhile, in a small #food processor{} or #blender{}, combine @walnuts{2 T}, reserved @lemon juice{from 1/2 lemon}, @garlic{1 clove}, @parsley{1/2 c, stems OK}, @parmesan{2 T}, @olive oil{1/4 c}, @salt{} and @black pepper{}; process into a pesto.
+
+Stir @heavy cream{1/2 c} into the stew; season to taste with @salt{} and @black pepper{}.
+
+Scoop stew into #bowls{}, dollop with @pesto{to taste} and serve with @lemon wedges{}.