SAUSAGE & KALE LENTIL STEW
I made a pot of this awesome soup when visiting my sister and her family. Now, I'll bring it along when I stop by or pack up a few containers for my nephew, who appreciates a home-cooked meal while he's off at college. -Tiffany Ihle, Bronx, New York
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 6 servings (2 quarts).
Number Of Ingredients 12
Steps:
- In a Dutch oven, cook sausage, carrots and onion over medium-high heat until sausage is no longer pink, breaking up sausage into crumbles, 8-10 minutes. Stir in garlic; cook 2 minutes longer. Drain., Place tomatoes and red peppers in a food processor; process until finely chopped. Add to sausage mixture; stir in lentils, broth and seasonings. Bring to a boil. Reduce heat; simmer, covered, 20 minutes, stirring occasionally., Stir in kale; cook until lentils and kale are tender, 10-15 minutes. Remove bay leaf. Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.
Nutrition Facts : Calories 339 calories, Fat 17g fat (5g saturated fat), Cholesterol 41mg cholesterol, Sodium 1007mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 5g fiber), Protein 17g protein.
SAUSAGE AND KALE STEW
A Portuguese-inspired stew with sausage and kale and loads of flavor.
Provided by Ray The Shameless Amateur Cook
Categories Soups, Stews and Chili Recipes Stews
Time 55m
Yield 8
Number Of Ingredients 10
Steps:
- Heat a Dutch oven over medium heat. Add sausage and cook, breaking it up with a fork, until browned and crumbly, 5 to 7 minutes. Stir in onion and cook until soft, 4 to 5 minutes. Add garlic, and cook another 2 to 3 minutes.
- Add kale and cook until wilted, 1 to 2 minutes. Stir in tomatoes and pepper; bring to a simmer. Add vegetable broth and diced potato; cover and simmer for 15 minutes.
- Add beans and continue to simmer until beans are warm, 2 to 3 minutes. Add water if needed to keep stew from getting too thick or salty.
Nutrition Facts : Calories 268.3 calories, Carbohydrate 27.6 g, Cholesterol 22.3 mg, Fat 11.5 g, Fiber 5.1 g, Protein 13.5 g, SaturatedFat 3.8 g, Sodium 875.8 mg, Sugar 4.3 g
TUSCAN KALE AND WHITE BEAN STEW
A hearty kale and white bean soup simmered in vegetable stock.
Provided by Food Network Kitchen
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Combine the vegetable base and 8 cups water in a saucepan. Bring to a simmer, whisking to dissolve the base. Set aside.
- Place a Dutch oven or soup pot over medium-high heat. Add the butter substitute and olive oil and heat until melted. Add the carrots, celery and onions and season with salt and pepper. Saute until tender, about 5 minutes. Tie the thyme and rosemary into a bundle with kitchen string and add it to the pot along with the garlic. Cook for 1 minute more.
- 3. Add the beans and their liquid, the lemon zest and vegetable stock. Bring to a simmer and cook until the beans are tender, about 10 minutes. Add the kale, season with salt and pepper and simmer until the kale has wilted and softened a bit, 7 to 8 minutes.
- Divide the soup among bowls and drizzle with olive oil.
CANNELLINI BEAN AND SAUSAGE STEW
Provided by Giada De Laurentiis
Categories main-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Spray a grill pan with vegetable oil cooking spray.
- In a Dutch oven, heat the oil over medium-high heat. Add the fennel, onion, 1 teaspoon of the salt and the red pepper flakes. Cook, stirring constantly, until the vegetables are soft, about 5 minutes. Add the tomatoes (plus juices), beans, kale and broth. Bring the mixture to a boil. Cover the pan with a tight fitting lid and transfer to the oven. Cook until the vegetables are tender and the kale has wilted, 25 to 30 minutes.
- While the stew is cooking, place a grill pan over medium-high heat or preheat a gas or charcoal grill. Add the sausages and grill, turning occasionally, until cooked through, about 20 minutes. Cool and cut into 1/2-inch-thick slices.
- Remove the pan from the oven and add the cooked sausage slices. Season with the remaining 1/2 teaspoon of salt. Spoon the stew into bowls and serve.
KIELBASA KALE STEW
A thick stew with a rich potato base, fresh kale, and slices of savory kielbasa. This is a meal all by itself.
Provided by sal
Categories Soups, Stews and Chili Recipes Stews
Time 1h40m
Yield 8
Number Of Ingredients 7
Steps:
- Place the potatoes into a large stockpot, over medium high heat. Add butter and water, and bring to a boil. Cook potatoes until tender, about 20 minutes. Reserve the cooking liquid and mash potatoes in the pan until smooth. Return the potato water to the pot and stir in salt and pepper. Simmer for 20 minutes.
- Stir in the fresh kale and sausage and simmer for another 30 minutes. Serve hot.
Nutrition Facts : Calories 452.5 calories, Carbohydrate 63.8 g, Cholesterol 40.2 mg, Fat 17.3 g, Fiber 9 g, Protein 15 g, SaturatedFat 7.3 g, Sodium 760.2 mg, Sugar 2.8 g
SAUSAGE, KALE & GNOCCHI ONE-POT
Plate up this delicious one-pot of sausage, kale and gnocchi in just 20 minutes, with just five minutes prep. Midweek suppers never got so easy - or tasty!
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Main course, Supper
Time 20m
Number Of Ingredients 8
Steps:
- Heat the oil in a large high-sided frying pan over a medium heat. Squeeze the sausages straight from their skins into the pan, then use the back of a wooden spoon to break the meat up. Sprinkle in the chilli flakes and fennel seeds, if using, then fry until the sausagemeat is crisp around the edges. Remove from the pan with a slotted spoon.
- Tip the gnocchi into the pan, fry for a minute or so, then pour in the chicken stock. Once bubbling, cover the pan with a lid and cook for 3 mins, then stir in the kale. Cook for 2 mins more or until the gnocchi is tender and the kale has wilted. Stir in the parmesan, then season with black pepper and scatter the crisp sausagemeat over the top.
Nutrition Facts : Calories 516 calories, Fat 27 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 3 grams sugar, Fiber 6 grams fiber, Protein 21 grams protein, Sodium 2.5 milligram of sodium
KALE, SAUSAGE AND MUSHROOM STEW
Provided by Mark Bittman
Categories dinner, easy, quick, main course
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Put olive oil in large deep skillet or casserole, and turn heat to medium-high; a minute later, add sausage and cook without stirring until well browned on one side, about 5 minutes. Meanwhile, chop kale stems into 1/2-inch lengths and shred leaves.
- Stir sausage and let it brown a bit more. Remove it with a slotted spoon (don't worry if it isn't cooked through). Cook mushrooms in remaining fat, stirring occasionally, until lightly browned, about 10 minutes. Remove with a slotted spoon and keep warm.
- Add kale stems and cook, stirring frequently, until they begin to brown, in 3 or 4 minutes. Turn heat to medium and add garlic, paprika or chili flakes, kale leaves, salt and pepper; stir and cook about 1 minute. Return sausage to pan and add stock or water. Raise heat to high and cook about 5 minutes, stirring occasionally and scraping bottom of pan with wooden spoon. Add salt and pepper to taste, ladle stew into bowls and top with reserved mushrooms.
Nutrition Facts : @context http, Calories 501, UnsaturatedFat 23 grams, Carbohydrate 20 grams, Fat 38 grams, Fiber 6 grams, Protein 25 grams, SaturatedFat 12 grams, Sodium 990 milligrams, Sugar 6 grams
SAUSAGE STEW
This recipe is simple and flexible because you can substitute ingredients you have on hand, and it still turns out delicious. I didn't have dry white wine but substituted a bottle of beer. I didn't have enough potatoes so I added some cubed frozen hashbrowns. Surprisingly, I used half the onions (and I love onions), but maybe we just grow our onions bigger in Idaho. I also added a couple cups of white beans just for flavor and used linguica sausage instead of sweet Italian because it's what I had. I left the cheese out of the pot to add separately so there wasn't a cheese covered pot to clean. You could add zucchini or whatever vegetable you felt like if you didn't want to use green beans. I found this recipe on epicurious.com, and it is originally from Bon Appetit April 1991 by Joanie Moscoe of North Caldwell, New Jersey. Thank you Joanie for posting this easy and delicious stew! Serving size is estimated because it was not listed.
Provided by AmyZoe
Categories Stew
Time 1h15m
Yield 16 serving(s)
Number Of Ingredients 17
Steps:
- Heat heavy 4 quart saucepan over medium-high heat.
- Add sausages and cook until brown, turning occasionally.
- Transfer sausages to plate and cool slightly. Cut into 1" pieces.
- Remove all but 2 tablespoons of fat from saucepan.
- Add onions to saucepan and saute over medium heat until tender, about 15 minutes.
- Add bell peppers and garlic and continue cooking until bell peppers soften, about 5 minutes.
- Pour in wine and boil 1 minute.
- Add potatoes, tomatoes, broth, and tomato paste.
- Simmer until potatoes are tender, stirring occasionally, about 10 minutes.
- Stir in green beans, sausages, and herbs.
- Cover and cook 15 minutes.
- Add all cheeses and stir.
SLOW-COOKER SAUSAGE AND KALE STEW
A cozy one-pot meal, our slow-cooked stew is made with Italian sausage, kale and mashed potatoes. It's a hearty meal for a chilly winter evening.
Provided by Stephanie Wise
Categories Entree
Time 4h50m
Yield 4
Number Of Ingredients 13
Steps:
- In 4-quart or larger slow cooker, mix sausage, potatoes, onion, tomatoes with liquid, tomato paste, garlic, 1/2 teaspoon salt and 1/2 teaspoon pepper. Add water. Top mixture with chopped kale.
- Cover; cook on High heat setting 4 hours 30 minutes to 5 hours.
- If needed, season with additional salt and pepper. Transfer potatoes to medium bowl. To potatoes, add milk and butter; mash until smooth. Add salt and pepper to taste, and more milk if needed.
- Serve stew with mashed potatoes on top.
Nutrition Facts : ServingSize 1 Serving
SAUSAGE, KALE & CHILLI PASTA
This simple sausage and kale pasta dish is perfect for feeding the family. Give it a modern twist by using orecchiette, it's sure to be a crowd-pleaser
Provided by Jennifer Joyce
Categories Dinner, Main course, Supper
Time 35m
Number Of Ingredients 10
Steps:
- Bring a large saucepan of water to the boil. Meanwhile, heat 1 tsp oil in a large frying pan. Brown the sausage with the fennel seeds on a medium heat for 6-7 mins until golden, then set aside.
- Heat the remaining oil in the same pan, add the garlic and chilli, and cook on a medium heat for 2 mins or until golden. Add the lemon juice and tomatoes, cook for 2 mins, then remove from the heat.
- Boil the pasta following pack instructions until al dente. Add the kale for the final 2 mins of cooking. Drain, saving the cooking liquid, then put the pasta and kale back in the saucepan to keep warm. Add about 100ml cooking liquid to the tomatoes. Heat up, pour over the pasta and toss together with the sausage, lemon zest and half the Parmesan. Serve in bowls with the remaining Parmesan sprinkled over.
Nutrition Facts : Calories 771 calories, Fat 31 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 89 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 31 grams protein, Sodium 1.1 milligram of sodium
WHITE BEANS, SAUSAGE, & KALE STEW
Kate Sherwood's recipe from the March 2012 issue of Nutrition Action Health Letter. Quick. Easy. Tasty. Until my grocer offers Italian turkey sausage, I use the regular Italian sausage -- hot or mild; my photo uses hot. Per 2 cups serving based on Italian turkey sausage: Calories 370; Total Fat 15 g; Sat Fat 3 g; Protein 22 g; Carbs 39 g; Fiber 10 g; Cholesterol 35 mg; Sodium 450 mg.
Provided by mersaydees
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Remove sausage from its casing and break into bite-sized pieces. Sauté in the oil until browned, about 5 minutes. Remove from pan and set aside.
- Sauté the garlic until just golden, about 1 minute. Add the beans with their liquid and stir in the kale, a few handfuls at a time.
- Simmer until the kale is tender, about 2 minutes, add more water as necessary to the beans moist.
- Stir the sausage back into the pan with the beans and kale.
- Season with black pepper and the balsamic vinegar.
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