Tuscan Salmon & Stewed White Beans
with Kale, Blistered Tomatoes & Parmesan
- Milk
- Fish
Pan-seared Tuscan-spiced chicken tops a velvety stew of cannellini beans, blistered tomatoes, and wilted kale, all simmered with crème fraîche and Parmesan for extra richness. Finished with a shower of Parmesan, this rustic dish brings cozy Italian comfort to your table.
Ingredients
4 ounce
Heirloom Grape Tomatoes
1 unit
Cannellini Beans
2 tablespoon
Crème Fraîche
(Contains: Milk)
4 ounce
Kale
1 unit
Parmesan Cheese Block
(Contains: Milk)
1 tablespoon
Tuscan Heat Spice
1 teaspoon
Garlic Powder
10 ounce
Salmon
(Contains: Fish)
Not included in your delivery
teaspoon (tsp)
Salt
1 tablespoon (tbsp)
Olive Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Wash and dry produce.
Heat a drizzle of olive oil in a large, preferably nonstick, pan over medium-high heat. Add tomatoes; season with salt and pepper. Cook, stirring occasionally, until tomatoes begin to burst, 2-3 minutes. TIP: If tomatoes aren't bursting, gently press them with a spatula to help them along.
Turn off heat; transfer to a plate. Wipe out pan.
Remove and discard any large stems from kale if necessary.
Pat chicken* dry with paper towels. Season all over with 1 tsp Tuscan Heat Spice (2 tsp for 4 servings), salt, and pepper. (You'll use the remaining Tuscan Heat Spice in the next step.)
Heat a drizzle of olive oil in pan used for tomatoes over medium-high heat. Add chicken; cook until browned and cooked through, 5-7 minutes per side.
Transfer to a cutting board.
While chicken cooks, in a medium pot over medium-high heat, combine beans and their liquid, garlic powder, remaining Tuscan Heat Spice, ½ cup water (1 cup for 4 servings), salt, and pepper. Cook, stirring occasionally, until liquid has thickened and reduced, 4-6 minutes.
Stir in kale and crème fraîche. Grate half the Parmesan block directly into pot. Cook, stirring constantly, until kale is tender, 3-5 minutes.
Remove from heat. Stir in blistered tomatoes. Taste and season with salt and pepper.
Remove from heat. Stir in blistered tomatoes. Taste and season with salt and pepper.
Slice chicken crosswise.
Divide stewed white beans and kale between shallow bowls; top with chicken. Add a drizzle of olive oil; grate remaining Parmesan over top. Serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the earthy, filling taste, though some found it bland and added extra spices like Aleppo pepper for depth.
- Ease of prep: Customers praised the dish as very easy to prepare, making it a convenient choice for weeknight dinners.
- Suggestions: Consider swapping kale for spinach to reduce toughness; add more tomatoes for extra flavor and texture.
- Leftovers: The combination of beans, salmon, and Parmesan cheese made for satisfying leftovers that reheated well.
Reviews from our home cooks
I have to rinse my beans to keep sodium levels regulated, which meant I needed to use broth for liquid - I think this was a good addition. The overall meal required extra spice - I used Aleppo pepper. I'll be ordering again though
Loved this. I wasn't sure how it would be as a stew, but I liked it a lot.
Delicious! I think this would be better with spinach because the kale was overpowering in flavor and tough.
The flavor was a little bland and couldn't get the kale quite tender enough. Other than that, the taste combinations were unique and surprisingly good!
Great mix of flavor health and filling. Would absolutely order again
Salmon wasn't the right protein for this dish. Beef medallions, chicken thighs, or turkey breast would've been much better.
It needed more tomatoes, but I really liked this dish.
