Kale, White Bean, and Potato Stew: 2 tablespoon extra-virgin olive oil, plus more for drizzling 1 onion, diced 1 stalk celery, sliced 1 carrot, peeled and diced 8 ounces Yukon Gold potatoes, scrubbed and cut into 1-inch pieces Coarse salt and freshly ground pepper 1 bunch kale, stems removed, leaves torn into small pieces (4 cups) 1 (15-ounce) can navy beans, drained and rinsed 2 teaspoons red-wine vinegar
