Sausage and Kale Stew

Now that its cold here in Southern California (you know, 60 degrees) I have been making soups and stews again. I know it doesn’t have to be cold to enjoy them, but something about walking inside to get out of 80 degree weather does not inspire me to sit down to a steaming bowl of something!

While visiting my friend Holland (and her lovely organic garden) she gifted me with a small bunch of Tuscan Kale. While I would usually saute it with a load of garlic and enjoy, I decided to use it as an ingredient for a stew. The thing I love about soups and stews, you can make one easily from whatever you find in the kitchen. I had some Italian sausage, I always have canned beans and tomatoes in the pantry, and deep in the freezer was some turkey stock I made from my Thanksgiving turkey carcass.  I was set.

Like any stew, it was even better the next day.  Serve it with some crusty bread to sop up the juices and enjoy!

 

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Sausage and Kale Stew
This hearty stew is full of antioxidant rich kale, chickpeas and tomatoes, balanced with soul satisfying Italian sausage and pasta.
Ingredients
  • 1 pound Italian sausage, casings removed and crumbled
  • 1 small onion, thinly sliced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano, preferably Mexican, divided
  • 1 teaspoon sea salt
  • 1/8 teaspoon cayenne pepper
  • 2 teaspoons roasted garlic
  • 8 cups homemade chicken or turkey stock, or store bought broth
  • 1 (15 ounce) can diced roasted tomatoes
  • 1 (15 ounce) can chickpeas, drained and rinsed
  • 1 small bunch Tuscan kale, stems removed and thinly sliced
  • 4 ounces orecchiette pasta, cooked until al dente
Instructions
In a large pot over medium heat, brown the sausage well. Remove the sausage and reserve.
Add the onion, thyme, basil, oregano, salt and cayenne pepper to the pot, stirring to coat the onions with the spice. Cook until the onions are softened, about 5 minutes. Add the roasted garlic and cook an additional minute. 

Return the sausage to the pot. Add the stock, tomatoes and chickpeas. Bring to a boil, reduce to a simmer and cook for 30 minutes.
Add the kale and cook for about 10 minutes, until the kale is softened.
Stir in the pasta, and adjust the seasoning if needed.

 

 

 

 

Details

Prep time: 15 mins Cook time: 45 mins Total time: 1 hour Yield: 8 cups

Cheryl D Lee on Foodista

Comments

  1. says

    Roasting garlic is very simple, and great to have on hand for recipes or just to spread onto some good bread. Slice the top off a head of garlic so the cloves are exposed. Place the garlic onto a large enough piece of foil to wrap it. Drizzle olive oil over the garlic, then close up the foil packet. Roast in a 400 degree oven for 45 minutes, or until the garlic is very soft.

    Or you can go to your local produce department and ask if they have jarred roasted garlic! But the freshly made is so much better.

  2. Steph says

    That looks delicious and comforting! May I ask what you mean by roasted garlic? Garlic that’s been broiled in the oven until soft?

  3. Tracee says

    I’m like you…I build my soup with whatever I have on hand. No recipe needed. My husband gets so mad because I don’t write things down so I rarely make things exactly the same twice and he has to have precise directions to follow. Whatever. He also grew up eating Campbells Chicken Noodle Soup right out of the can.

    I just picked up some chorizo and kale last evening thinking SOUP was on my radar this week and yours looks delicious!!

  4. says

    What a lovely gift from a friend. Mmmmm, this put me in the mood for soup so I followed your lead and made my variation of Tuscan sausage, white bean and kale soup. Love that lacinato kale.

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