Kale may be a winter green, but I can't resist the urge to use it in at least a few recipes during the summer. The leafy green vegetable is packed full of vitamins and nutrients, such as beta carotene, vitamin C, and vitamin K, but just because it's good for you doesn't mean that it can't be tasty too!
One of my favorite ways to enjoy kale is by steaming it and then adding just a dash of soy sauce—that's it! For a more filling and complex approach to kale, I suggest adding it to a tomato-based stew.
"Sausage," Kale, and White Bean Stew is one option that clearly screams "winter recipe!" but I couldn't resist the urge to try it out, too, as soon as I found the recipe. My out-of-season recipe made with my out-of-season ingredient was hearty, healthy, and delicious. Enjoy!
'Sausage,' Kale, and White Bean Stew 1 (12-oz.) pkg. Italian "sausage" links, cut into 1/2- inch pieces2 Tbsp. olive oil12 oz. kale, thoroughly washed2 Tbsp. water2 cloves garlic, minced1/2 tsp. salt1/4 tsp. pepper1/4 tsp. crushed red pepper2 (15 1/2-oz.) cans cannellini beans, including liquid1 (14 1/2-oz.) can whole tomatoes, drained2 cups vegetable or faux chicken broth
Makes 4 servings
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