Recipe Instructions:
Ingredients
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 3/4 teaspoon dried
1 teaspoon chopped fresh rosemary or 1/4 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
Directions
Preheat oven to 350 degrees F. Coat a 10-inch cast-iron skillet (or similar-size 2-quart baking dish) with cooking spray.
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. Add garlic, thyme and rosemary; cook, stirring, until fragrant, about 30 seconds. Add kale; cook, stirring often, until tender and wilted, 3 to 5 minutes. Sprinkle with 1/4 cup flour and cook, stirring, for 30 seconds. 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 1/2 teaspoon each salt and pepper. Transfer the mixture to the prepared pan.
To prepare biscuits: 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. 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.
Bake until the biscuits are lightly browned and the filling is bubbling, about 30 minutes. Let cool 5 minutes before serving.
