1 lb ground chicken 4 cups kale, chopped into small pieces 3 cloves garlic, minced 1 bay leaf 1/2 tsp chopped oregano, dried or fresh 1/2 tsp chopped thyme, dried or fresh 15-oz can cannellini beans, drained and rinsed 3 cups liquid, water or broth 28-oz can fire roasted crushed tomatoes 1 tsp salt (if not using broth as liquid) 3 tbs chopped fresh cilantro or parsley, to garnish 1/2 cup toasted cashews
Heat oven to 375°. Coat a 9 x 13 inch baking dish with canola oil spray and set aside.
Mix the chicken with your hands and break apart into the baking dish.
Add the kale, garlic, bay leaf, oregano, thyme, beans, water or broth, tomatoes, and salt to the baking dish and stir everything together.
Place in the oven and bake for 40 to 45 min, stirring midway through baking, until the chicken is fully cooked and the stew is hot. Serves 8