Kale, Sausage And Mushroom Stew
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1tablespoon extra virgin olive oil
- ¾ to 1pound Italian sausage, sweet or hot, cut into 1-inch pieces
- 1pound kale, leaves stripped from stems, stems reserved
- ¾pound trimmed and sliced mushrooms
- 1tablespoon roughly chopped garlic
- 1tablespoon hot paprika or dried red chili flakes, or to taste
- Salt and pepper
- 2cups chicken stock or water
Nutritional analysis per serving (4 servings)
430 calories; 31 grams fat; 10 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 6 grams polyunsaturated fat; 17 grams carbohydrates; 6 grams dietary fiber; 6 grams sugars; 23 grams protein; 990 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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 ½-inch lengths and shred leaves.
- Step 2
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.
- Step 3
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.
Private Notes
Comments
Usual use Tuscan kale and double the garlic and a little more stock (eyeball it). Also have added chickpeas or cannellini beans, and a cup or so of their liquid. This recipe works will with tempeh in place of the sausage for a meatless option.
Made with smoked Paprika. Added an extra sup of water. Next time double the broth/water. There needs to be more broth. Very good though!
Made with smoked Paprika. Added an extra sup of water. Next time double the broth/water. There needs to be more broth. Very good though!
Very good, although kale needed longer to cook and used a tsp red pepper flakes, and maybe 1 1/2 c broth/water, which was plenty, since we wanted not a stew, but a sauced dish. Plan next time to cook kale at least 20 min longer with the pot top on before adding sausage back in. Spouse enjoyed over polenta with some grated Romano, while I appreciated how low carb the dish is.
Made this when it first published. One of my favorite Bittman recipes because it introduced me to Urfa pepper AND Kalustyans. Made it again last night with smoked + hot paprika, subbed a couple cups of fancy ayocote blanco beans from Rancho Gordo (cooked separately) for the potatoes. OMG.