This recipe doesn't have a photo
Help out by adding one. We have some cool tools that make it easy.
Category: Main Course
Kale and Sausage Stew - TastyPlanner.com
Mediterranean cuisines from Portugal to Italy are full of versions of this adaptable soup. Potato and white beans are traditional, but you can just use one or the other.
1 pound kale
1 tablespoon olive oil
1 pound Italian sausage, sliced into 1-inch pieces
1 medium russet or Yukon Gold potato, peeled and diced
1 tablespoon chopped garlic
1 tablespoon smoked or sweet paprika, or 1 teaspoon red pepper flakes
3 cups chicken stock
1 (15-ounce) can cannellini beans, drained and rinsed
Salt and pepper to taste
PULL the kale leaves from the stems, 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 minutes, stirring occasionally, until the pieces are starting to brown a little, about 5 minutes. Stir in the kale stems and cook 3 or 4 minutes. Stir in the garlic, paprika and kale leaves and cook about 1 minute. Return the sausage to the pan and add the stock and drained beans, 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 10 minutes, until everything is heated through.