Spicy Sausage and Kale Stew
Updated: Feb 28
You could call this a 'ragout' or a stew, but with a richer, more concentrated broth. The term derives from the French word, ragouter, which means, “to stimulate the appetite.’’ Here, spicy Italian sausages, white beans, crushed tomatoes, and kale simmer together in a hearty pot. Perfect for the colder months ahead and utilizing that rustic kale from your local farmers at the market. Serves 4
Be sure to visit as many local, seasonal outdoor markets as possible! Buying direct from the grower helps keep small farms in business, scaling up local economies, and what's best is that you have the opportunity to thank them directly for such beautiful, bountiful produce. Another reason why I love living in our Garden State!
2 tbsp olive oil
1 onion thinly sliced
3 spicy Italian pork sausages (about 1 pound) removed from casings
3 cloves garlic chopped
1 can cannellini beans (15 ounces) drained and rinsed
1 can diced tomatoes (15 ounces)
2 bunches curly kale (about 1 pound) stemmed, rinsed, dried, and cut into bite-size pieces
2 cups chicken stock
salt and pepper
In a large flameproof casserole over medium heat, heat the olive oil. Add the onion, and cook, stirring often, for 5 minutes. Add the sausage and brown it for 5 minutes, breaking up large pieces with a spoon. Add the garlic, cook 2 minutes more.
Stir in the beans, tomatoes and their liquid, salt, and pepper. Cook, stirring, for 2 minutes. Add half the kale and half the stock. Fold the sausage mixture at the bottom of the pan over the the kale to wilt it. Repeat with the remaining kale and stock, pressing down on the kale gently to coat all of the leaves.
Cover and simmer for 10 minutes. Turn the heat to medium-low, stir the mixture, and let it simmer with the cover askew, for 10 minutes more.
Taste for seasoning and add more salt and pepper if needed. Ladle into shallow bowls and serve.