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Pittsburgh, PA
(724) 290-5679
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Tuscan Kale and Sausage Stew with Cannellini Beans
Yields
4-6 Servings
Ingredients
6 links hot or sweet Italian sausage (or a mix of both) or vegetarian-friendly sausage
1 tablespoon olive oil
3 cloves garlic, peeled and smashed
1 shallot, minced
1 onion, diced
1 small-medium rutabaga (about 2-3 cup), peeled and diced
3 purple or orange carrots, diced
2 tablespoons tomato paste
1 teaspoon smoked paprika
3 bay leaves
Parmesan rinds
Juice from 1 lemon
48 oz. chicken or veggie broth
1 15.5 oz. can cannellini beans, drained
Kosher salt to taste
Cracked pepper to taste
1 bunch curly or tuscan kale, stems stripped, leaves cut into small pieces
Parmesan or manchego cheese
Crusty bread
Directions
1. Preheat the oven to 375 degrees.
2. In a medium skillet, sear the sausage, 4-6 minutes until browned. Set aside to cool, then slice into 3/4-inch rounds.
3. In a dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat. Sauté garlic, shallot, onion, rutabaga, and carrots for 4-5 minutes.
4. Add tomato paste and smoked paprika and sauté for another 2-3 minutes. Add bay leaves, Parmesan rinds, lemon juice, chicken or veggie broth, beans, and sausage. Season with salt and pepper. Cover pot and place in the oven for 20-25 minutes.
5. Remove pot from oven, stir in kale, and place back in the oven, covered, for another 10-15 minutes.
6. Remove bay leaves and Parmesan rinds before serving. Serve with grated Parmesan or manchego cheese and crusty bread.
Notes
1. Italian Chicken Sausage and be used in place of hot or sweet Italian sausage.
2. I used about 2 cups of spinach in place of curly or tuscan kale.
Credit
Misfits Market