Recipe courtesy of Geoffrey Zakarian
Sausage, Kale and White Bean Stew
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- Level: Easy
- Total: 1 hr 25 min
- Active: 40 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 592
- Total Fat
- 32 g
- Saturated Fat
- 9 g
- Carbohydrates
- 48 g
- Dietary Fiber
- 10 g
- Sugar
- 7 g
- Protein
- 30 g
- Cholesterol
- 64 mg
- Sodium
- 1340 mg
This stew is hearty and comforting and combines rich flavors with nourishing ingredients. The savory sausage and garlic add a deep, satisfying taste, while the tender kale and creamy white beans provide a lovely balance of texture and freshness. This soul-warming stew is ideal for chilly days, offering both warmth and a boost of nutrients in every bite.
- Level: Easy
- Total: 1 hr 25 min
- Active: 40 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 592
- Total Fat
- 32 g
- Saturated Fat
- 9 g
- Carbohydrates
- 48 g
- Dietary Fiber
- 10 g
- Sugar
- 7 g
- Protein
- 30 g
- Cholesterol
- 64 mg
- Sodium
- 1340 mg
Ingredients
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Directions
Special equipment:
an immersion blender- In a large Dutch oven, heat 2 tablespoons of the olive oil over medium-high heat. Add the sausage and cook for 8 to 10 minutes, crumbling it as it cooks. Transfer the sausage to a plate using a slotted spoon.
- Add 1 more tablespoon olive oil plus the onions and the Fresno peppers to the pan. Add 1 to 2 tablespoons water to deglaze the pan and scrape up the sausage bits from the bottom. Sprinkle with salt and pepper and cook until the onions are translucent, 6 to 8 minutes. Add the garlic and paprika and cook for 1 minute more. (You can add more olive oil here if the pan looks dry.)
- Add the chicken bone broth or stock, thyme sprigs and bay leaf. Bring to a boil, then lower to a simmer and cook for 25 minutes. Empty one can of beans into a tall container and ladle in about 2 cups of the hot stock from the stew. Using an immersion blender, puree the beans and add them back to the stew along with the whole beans; this gives the broth a bit of extra body.
- Add the kale to the stew with a bit of salt and cook for 10 minutes more. Add the lemon juice, then stir and taste. Add more salt and pepper if needed.
- Discard the thyme sprigs and bay leaf. Ladle into bowls and serve with freshly grated pecorino, fresh parsley and a drizzle of olive oil.
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