Kale, Sausage, and Mushroom Stew

By June 3, 2010Uncategorized

Image by http://www.flickr.com/photos/coyotejack/

1 tablespoon extra virgin olive oil

3/4 to 1 pound Italian sausage, sweet or hot, cut into 1-inch pieces

1 bunch kale, leaves stripped from stems, stems reserved

3/4 pound trimmed and sliced mushrooms

1 tablespoon roughly chopped garlic

1 tablespoon hot paprika or dried red chili flakes, or to taste

Salt and pepper

2 cups chicken stock or water

Put olive oil in large deep skillet, and turn heat to med-high; a minute later, add sausage and cook without stirring until well browned on one side, about 5 min. Meanwhile, chop kale stems into 1/2-in. 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 min. Remove with a slotted spoon and keep warm. Add kale stems and cook, stirring frequently, until they begin to brown, in 3-4 min. Turn heat to medium; add garlic, paprika or chili flakes, kale leaves, salt & pepper; stir and cook about 1 min. Return sausage to pan and add stock or water. Raise heat to high and cook about 5 min, stirring occasionally and scraping bottom of pan with wooden spoon. Add salt & pepper to taste, ladle stew into bowls and top with reserved mushrooms. From dinersjournal.blogs.nytimes.com, by Mark Bittman.


Author Terra

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