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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

THICK KALE STEW Recipe

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This recipe for THICK KALE STEW is from GLENDALE CHRISTIAN CHURCH , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 T. olive oil or vegetable oil
1 lb. smoked sausage (chopped in small pieces)
1 large onion (diced)
6 - 8 large cloves of garlic (chopped) (or 1 - 2 T. pre-chopped bottled garlic)
4 large potatoes (scrubbed but not peeled) (chopped into bite-size pieces)
1 large bunch kale (about 1 lb. or as much as your pot will hold) (washed and stemmed) (if not precut, cut in smaller pieces or slice in slivers)
2 qt. low-sodium fat-free chicken stock + additional stock or water as needed
2 - 16 oz. cans of white beans (I use great northern or cannellini)
salt and lots of black pepper to your taste
Directions:
Directions:
Heat olive oil in a wide, deep soup pot (or Dutch oven) over medium heat. Dice onion and add it to pan. Chop garlic and add it. Add sausage, chopped into small pieces. Cook together, stirring often, until onions and garlic are softened, and sausage is browned.
Meanwhile, chop potatoes into bite-size pieces. Wash and stem kale; if not precut, cut in smaller pieces or slice in slivers. Add potatoes and broth to pot, and then add kale to the pot as you prepare it. Add additional water if needed. Increase heat to high, and bring stew to a boil. Reduce heat; simmer 20 - 25 minutes or until potatoes are very soft. Use a potato masher or fork to roughly mash the potatoes and thicken the broth. Add beans and heat thoroughly. (I usually forget and add the beans before I let the mixture simmer; I try not to mash too many beans, but I don’t think it matters much.) To give the stew a fresher look, add 2 or 3 kale leaves, chopped, and cook just until softened, but still bright green. Season with salt and pepper to your taste. This makes about 6 - 8 servings, each about 2 1/2 cups.
Personal Notes:
Personal Notes:
Serve with large pieces or hunks of rustic or hard bread to use for dipping. Cornbread is also a great choice.

 

 

 

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