Kale, Sausage And Mushroom Stew

Ingredients

• 1 tablespoon extra virgin olive oil
• ¾ to 1 pound Italian sausage, sweet or hot, cut into 1-inch pieces
• 1 pound kale, leaves stripped from stems, stems reserved
• ¾ pound trimmed and sliced mushrooms
• 1 tablespoon roughly chopped garlic
• 1 tablespoon hot paprika or dried red chili flakes, or to taste
• Salt and pepper
• 2 cups chicken stock or water

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    500 calories; 37 grams fat; 12 grams saturated fat; 17 grams monounsaturated fat; 5 grams polyunsaturated fat; 19 grams carbohydrates; 5 grams dietary fiber; 6 grams sugars; 25 grams protein; 79 milligrams cholesterol; 946 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Put olive oil in large deep skillet or casserole, and turn heat to medium-high; a minute later, add sausage and cook without stirring until well browned on one side, about 5 minutes. Meanwhile, chop kale stems into 1/2-inch lengths and shred leaves.
2. Stir sausage and let it brown a bit more. Remove it with a slotted spoon (don’t worry if it isn’t cooked through). Cook mushrooms in remaining fat, stirring occasionally, until lightly browned, about 10 minutes. Remove with a slotted spoon and keep warm.
3. Add kale stems and cook, stirring frequently, until they begin to brown, in 3 or 4 minutes. Turn heat to medium and add garlic, paprika or chili flakes, kale leaves, salt and pepper; stir and cook about 1 minute. Return sausage to pan and add stock or water. Raise heat to high and cook about 5 minutes, stirring occasionally and scraping bottom of pan with wooden spoon. Add salt and pepper to taste, ladle stew into bowls and top with reserved mushrooms.

30 minutes