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 4-6 biscuits Preheat oven to 350 degrees F. Coat Cooklife 12-inch cast-iron skillet 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.Ingredients
Directions