A fortifying sausage and kale stew with big flavor and a bit of heat. This versatile stew is ideal for busy weeknights, or anytime you need a nutrient-dense, one-pot meal. To make this recipe vegetarian, swap in the veggie sausage of your choice and a flavorful vegetable broth.
- 1 tablespoon extra virgin olive oil
- 12 ounces spicy Italian sausage, sliced into ¼-inch thick coins
- 1 medium yellow onion, diced
- 1 poblano pepper, seeded and diced
- 4 cloves garlic, smashed, peeled, and minced
- 2 cups diced Yukon gold potatoes, about 4 medium
- 4 cups rich chicken stock or vegetable broth
- 2 packed cups chopped curly kale, (about 1/3 of a bunch), strip tough stems before chopping
- Water, as needed
- Sea salt, black pepper, and ground cayenne to taste
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Set a 3- or 4-quart Dutch oven or other heavy bottomed pot, over medium/medium-high heat (hot, but not so much the oil smokes). Add the oil, and once it's hot, half the sausage. Sauté until sausage is cooked through and the edges are crisp. Remove to a bowl while you sauté the remaining sausage. (Note that vegetarian sausage may need a lot more oil – add as much as you need.) Remove the second batch of sausage to the same bowl.
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Pour off all but 2 tablespoons accumulated fat and add the onion and poblano. Cook until both are nice and supple, about 7 minutes, and then add the garlic and cook 1 minute more. Toss in the potatoes and kale, stirring and cooking for about 4 more minutes (if things start to stick, add a splash of stock or broth). Next add the stock or broth and the cooked sausage, bring to a gentle boil, and then turn down to a gentle simmer for 15 - 20 minutes, or until potatoes are tender. If the stew feels too thick, add up to 1 cup water to thin it out. As things cook, taste and add sea salt, pepper, cayenne, or other seasonings to taste. Because the flavor base comes from the sausage, salt and spicy heat will vary from batch to batch.
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Ladle into bowls and serve. Stew will keep well covered in the fridge for 3 days, or in the freezer for 6 months.
Learn from my mistakes, and avoid the temptation to add to many potatoes or too much kale. In this case, more is not better, and the stew will be too crowded and potato-y.