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Kale and White-Bean Stew

Source: Quick from Scratch - Vegetable Main Dishes
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Rating: 4   Reviews: 1 See Reviews
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Active Time:  15 Minutes
Total Time:  30 Minutes
  Serves 4
Combining two Portuguese favorites - kale-and-sausage soup and a bean, sausage, and tomato stew - makes a simple, sensational one-pot meal. To keep the focus on the vegetables, we've used just a tiny amount of fresh sausage; you can add more, if you like, or substitute dried chorizo or pepperoni.
RECIPE INGREDIENTS
For Sausages:
2 tablespoons cooking oil
4 ounces mild or hot sausages, casings removed
2 onions, chopped
3 cloves garlic, minced
For Kale:
1 pound kale, tough stems removed, shredded
3 1/3 cups canned diced tomatoes in juice
For Beans:
4 cups drained rinsed canned cannellini beans
Kale and White-Bean Stew Recipe at Cooking.com
DIRECTIONS
FOR SAUSAGES: In a Dutch oven, heat 1 tablespoon of the oil over moderate heat. Add the sausage and cook, breaking the meat up with a fork, until the it loses its pink color, about 2 minutes. Add the remaining tablespoon of oil to the pan and then stir in the onions. Cook, stirring occasionally, until the onions start to soften, about 3 minutes.


FOR KALE: Add the garlic and kale to the pan and cook, stirring, until the kale wilts, about 2 minutes. Stir in the tomatoes; bring to a simmer. Reduce the heat and simmer, covered, until the kale is tender, about 15 minutes.


FOR BEANS: Stir the beans into the stew and cook until warmed through, about 5 minutes. If you like, mash some of the beans with a fork to thicken the sauce. Season to taste with salt and pepper.


VEGETABLE TIP:
  • Shred kale leaves as fine as possible when making quick soups and stews, so that each bite will include tender greens instead of a chewy mouthful.


WINE RECOMMENDATION: Since this dish has a strong Portuguese influence, why not pair it with a rustic red from Portugal? Try one of the many delicious examples from the Douro or Ribatejo regions for a lusty combination of food and drink.


Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 484
Fat. Total: 18g
Fiber: 15g
Carbohydrates, Total: 62g
Sodium: 1980mg
% Cal. from Fat: 33%
Cholesterol: 24mg
Protein: 22g
Spotlight Recipe Review See all 1 reviews »

Rating: 4
by: J Reviewed: 01/26/2012
Pretty tasty
This is a delicious stew! We use sliced turkey kielbasa for the protein, and a pinch of crushed red pepper at the end.
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