Good afternoon! Before the temps rise to a whopping 40 degrees this week, I thought I’d share a recipe that makes a perfect meal on a chilly winter night:Kale, bean, and turkey sausage stew. I’m a fan of this creation because it’s hearty and light at the same time (if that makes any sense); as well as easy, semi-cheap, and pretty healthy. Yay!My mom actually made something similar for Anthony and I when we were in Tennessee over the holidays, so she’s the brains behind this operation. This Cooking Light recipe also deserves credit for major inspiration!
Anthony and I ate this stuff for dinner three nights in a row, and didn’t tire of it. In fact, the stew gets better as it sits and soaks up its own flavors…Anyways, let’s get to the recipe, shall we?Kale, Bean, and Turkey Sausage Stew (inspired by Cooking Light and momma Doman) (serves 6-8)
- 2 onions, chopped
- 1 clove garlic, smashed
- 4 medium-sized carrots, chopped
- 4 stalks of celery, chopped
- 20 oz (about 5-7 links) of turkey sausage (I bought two packages and used 1.5 of them), casings removed if possible, chopped (regular sausage would also be fine)
- 1.5 big bags (about 6-7 cups) of kale, chopped
- 4 small red potatoes, peeled and chopped
- 2 15-ounce cans of cannellini/white kidney beans, drained and rinsed
- 1/2 cup white wine
- 1 box (about 4.5 cups) chicken stock
- 1/2 tsp sage
- 1 bay leaf
- 3 tsp rosemary
- salt and pepper
- Parmesan cheese!!!!!!!!!
Directions: In a large pot, sautee the onions, carrots, celery, and garlic for a few minutes. Add turkey sausage and cook about five minutes. Add the remaining ingredients and bring close to a boil. Simmer for 30 minutes or longer. Ladle into a big bowl and top with lotsa parmesan
… and since you might have to open a bottle of vino to make this recipe, I recommend you drink the rest upon serving.Enjoy!