Soup’s On: Sausage, Potato and Kale Stew


Happy New Year Flavoristas! Barr and I hope that you enjoyed delicous and fabulous holidays.

After an unseasonably warm winter so far, the cold temperatures have finally settled in, now we would like some snow please. (Seriously, my snowboarding and skiiing children need some snow!) Cold temperatures call for hot, hearty stews.

Lollie was gracious enough to jokingly pose for this kale coming out of your ears pose. Believe it or not, my neighbors still have garden kale available. I am competing with a flock of seven wild trukey who like to nibble on my neighbor's kale but I was able to get enough to make this satisifying stew.

And when you add kale to potatoes and sausage, finicky, non-kale eaters (aka Marco) don't notice.

Sausage, Potato and Kale Stew
Serves 6

Did you know that kale is even more delicious after the first frost? The cooler temperatures of fall tenderize the kale leaves so it’s time to move from kale salad to kale stew. This hearty stew is a meal by itself but feel free to gild the lily with a loaf of crusty bread and nice bottle of red wine.

2 Tbsp. butter
12 oz. white mushrooms, quartered
1 lb. sweet or hot sausage, meat pushed out of the links or cut into thin slices
1 onion, finely chopped
2 carrots, peeled and chopped
1 Tbsp. minced garlic
1 tsp. kosher salt
1/2 tsp celery seed
1/2 tsp. sweet or smoked paprika
1/4 tsp. ground black pepper
1 bay leaf
1 (15.5 oz) can cannellini beans, not drained
4 medium potatoes, peeled and cut into bite-sized pieces
4 cups chicken broth
4 cups finely chopped kale
1/2 cup grated Parmesan cheese (optional)

Add the butter to a heavy pot over medium heat. When melted, add the mushrooms. Cook and stir until lightly browned, about 10 minutes. Transfer mushrooms to a bowl. Set aside.

Add sausage to the pot; cook and stir until sausage is almost cooked through. Add the onion, carrot, garlic, salt, celery seed, paprika and black pepper. Cook and stir until onion is fragrant and meat is completely cooked through, about 5 minutes.

Add the bay leaf, beans, potatoes and broth to the pot along with the cooked mushrooms. Bring to a simmer and stir in the kale. Cover and cook until potatoes, carrots and kale are tender, about 20 minutes.

If desired, garnish each bowl with a generous Tbsp. of Parmesan. If there are any leftovers, this stew freezes and reheats nicely.

Cook’s Note: While I love mushrooms, I understand that not everyone shares my affection. If you prefer, omit the mushrooms and simply begin the recipe with step 2.

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