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 pieces
2 Tbsp. olive oil
12 oz. kale, thoroughly washed
2 Tbsp. water
2 cloves garlic, minced
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. crushed red pepper
2 (15 1/2-oz.) cans cannellini beans, including liquid
1 (14 1/2-oz.) can whole tomatoes, drained
2 cups vegetable or faux chicken broth
- In a large pot over medium-high heat, sauté the “sausage” in the olive oil until browned. Move the sausage to a paper-towel-lined plate and set aside.
- Meanwhile, remove the stalk ends from the kale and discard. Coarsely chop the kale, and put it and the water into the pot. Cover the pot and cook over medium heat for 10 minutes or until kale is just tender, stirring occasionally.
- Add the garlic, salt, pepper, and red pepper. Continue cooking, uncovered, for 5 minutes.
- Add the beans (including liquid) along with the tomatoes and the vegetable broth and bring to a boil.
- Reduce the heat and simmer, covered, for 15 minutes, stirring occasionally to break up the tomatoes. Add the “sausage,” stir, and serve immediately.
Makes 4 servings