Ingredients 6 servings

  • 2 tablespoons extra-virgin olive oil plus 2 teaspoons, divided
  • 1 cup chopped onion
  • ½ cup chopped carrot
  • ½ cup chopped celery
  • 3 cloves garlic, minced
  • 2 teaspoons chopped fresh thyme or ¾ teaspoon dried
  • 1 teaspoon chopped fresh rosemary or ¼ teaspoon dried
  • 8 cups chopped kale (1 small-to-medium bunch)
  • ¼ cup white whole-wheat flour
  • 3 cups low-sodium vegetable broth or no-chicken broth
  • 1 15-ounce can white beans, rinsed
  • ½ teaspoon kosher salt
  • ½ teaspoon ground pepper
  • 1 cup white whole-wheat flour (see Tip)
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground pepper
  • 3 tablespoons cold butter, cut into small pieces
  • 3 tablespoons minced fresh chives
  • ½ cup cold buttermilk


Preparation
Active:  45 m  Ready In:  1 h 20 m

  1. Preheat oven to 350°F. Coat a 10-inch cast-iron skillet (or similar-size 2-quart baking dish) with cooking spray.
  2. Heat 2 tablespoons oil in a large pot over medium heat. Add onion, carrot and celery and cook, stirring occasionally, until the vegetables are soft, 4 to 6 minutes. 
  3. Add garlic, thyme and rosemary; cook, stirring, until fragrant, about 30 seconds. 
  4. Add kale; cook, stirring often, until tender and wilted, 3 to 5 minutes. 
  5. Sprinkle with ¼ cup flour and cook, stirring, for 30 seconds. 
  6. Stir in broth, increase heat to high and bring to a boil. Reduce heat to a simmer and cook, stirring, until thickened, about 2 minutes. Stir in beans and ½ teaspoon each salt and pepper. Transfer the mixture to the prepared pan.


To prepare biscuits: 

  1. Whisk flour, baking powder, baking soda, salt and pepper in a large bowl. Using a pastry blender or your fingertips, cut or rub butter into the dry ingredients. Stir in chives. 
  2. Add buttermilk and stir until just combined. Form the dough into 6 biscuits and place on top of the vegetable mixture. Lightly brush with the remaining 2 teaspoons oil. Place the potpie on a baking sheet.
  3. Bake until the biscuits are lightly browned and the filling is bubbling, about 30 minutes.
  4. Let cool 5 minutes before serving.

Make Ahead Tip: 

  • Prepare through Step 2; refrigerate for up to 1 day. Let stand at room temperature for 30 minutes before finishing.
  • Try white whole-wheat flour in place of all-purpose flour in baked goods. It's made from hard white wheat berries, which makes it lighter in color and flavor than regular whole-wheat flour, but with the same nutritional properties. Look for it near other whole-grain flours. For the best flavor, store it airtight in the freezer.
  • Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.


Kale & White Bean Potpie with Chive Biscuits