• Liz Talley -Urban Graze

Kale and Sausage Stew

This is a very adaptable recipe. Use any kind of sausage that you like. Spicy, mild, chicken, pork, vegetarian, whatever you favor. Similarly, feel free to add onion, garlic, and/or small diced potato, carrots, etc. to the stew, depending on your inclination.

1 Tbsp. olive oil

1/2 –3/4 lb. bulk or link sausage

1/3 c. diced sweet bell pepper

1/2 c. diced tomatoes

4-6 c. rough-chopped kale leaves

2 c. (or one 15oz. can) cannellini or other white beans

2 c. chicken or vegetable broth

Salt and pepper

Parmesan cheese

In a large soup pot, cook the sausage in olive oil until browned and done. Remove from the pot, cut links into bite sized pieces and set aside.

Add a little olive oil to the pot if dry and saute the peppers for 2-3 minutes, until they just start to soften. (If you are adding other vegetables, add them in order of firmness— carrots and potatoes before bell peppers for example, since they’ll need a little longer to cook). Toss in the kale and cook until it has wilted and softened. Last, add the beans and broth, then simmer for about 10 minutes or so, allowing the flavors to blend well. Season with salt and pepper and 2-3 Tbsp. parmesan cheese. Garnish each bowl with more cheese if you wish.

Recipe created or adapted by Liz Talley, Urban Graze

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