December 7, 2013

Sausage, Bean, & Kale Stew

Now that I am definitely going somewhere freezing for college (go badgers?), I need to start embracing the cold. One of the best ways to cope is to eat and eat a lot. Stews are hearty, warm, and comforting, which makes them one of the best foods for winter, even if winter is currently 70 degrees and muggy.

This particular stew is loaded with healthy stuff: kale, beans, tomatoes, and herbs. There's also a kick from some jalapeno and some spicy Italian sausage. In addition to spice, the sausage makes the whole stew more filling and satisfying. If you want to make the recipe vegetarian or vegan, you can always use vegetable broth instead of chicken broth and omit the sausage or use a vegetarian alternative. Even with the sausage, however, this stew is still extremely good for you and your taste buds.

6 Spicy Italian Sausages
2 14.5oz Cans Diced Tomatoes
2 15oz Cans Cannellini Beans, Drained & Rinsed
2 Jalapenos, Minced
4 Cloves Garlic, Minced
1 Onion, Diced
1 tsp Dried Basil
1 tsp Dried Oregano
1/2 tsp Cayenne
3 Cups Chicken or Vegetable Stock
5 Cups Chopped Kale

Heat some oil in a skillet and cook the sausages until brown and cooked through, about 12 minutes. Remove from skillet and let cool; slice into 1/4" thick coins.

Cook the onions, garlic, and jalapeno in the skillet until tender and fragrant, about 5 minutes.

Put the sausage, tomatoes with juice, beans, and onion, garlic, and jalapenos in a slow cooker. Add the basil, oregano, cayenne, and stock and stir until combined. Cook for 2 1/2 hours on high. Add the kale and cook for another 45 minutes.

Serves 4-6
Recipe Adapted from Kalyn's Kitchen

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