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Kale and Sausage Stew

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Ingredients

  • 1 lb kale
  • 1 tbsp olive oil
  • 1 about 1 lb italian sausage or chicken andouille sausage, sliced into 1 inch pieces
  • 1 medium russet or yukon gold potato, peeled and diced
  • 1 tbsp chopped garlic
  • 1 tbsp smoked or sweet paprika, or 1 tsp red pepper flakes or both
  • 3 cups chicken stock (i used 32oz of broth)
  • 1 (15oz) can cannellini beans, drained and rinsed (i used two cans)]
  • salt and pepper to taste

Details

Preparation

Step 1

pull the kale leaves from the stem, setting stems aside. pile up the leaves and cut into strips. cut the stems into 1/2 inch pieces. set aside. place the oil in a large dutch oven or soup pot and heat over medium high. add the italian sausage and cook, stirring occasionally, until browned. remove sausage with a slotted spoon and set aside.

add the potato and cook several mins, stirring occasionally, until the pieces are starting to brown a little, about 5 mins. stir in the kale stems and cook 3 or 4mins. stir in the garlic, paprika and kale leaves and cook about 1mins. return the sausage to the pan and add the stock and drained bean, stirring up any browned bits from the bottom of the pan. add salt and pepper to taste. check first in case the stock is salty enough.

Reduce heat and simmer about 10mins until everything is heated through

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