Rustic Sausage, Kale & Lemon Stew
Supplies Needed:Large Pot or Dutch OvenWooden spoon or heat resistant spoon3-4 Inches of butchers twine
Ingredients
- 1 LB Turkey Sausage or Pork Sausage
- 64 oz Chicken Stock (2 cartons)
- 1 Lemon halved
- 1 Lemon Zest full lemon
- 2 Carrots chopped
- 2 Celery Stalks chopped
- 2 bunches Tuscan (Lacinato) Kale chopped
- 1 Yellow Onion chopped
- 1 Russet Potato cubed
- 15 oz Can of Cannelini Beans rinsed and drained
- 15 oz Can of Garbanzo Beans rinsed and drained
- 2 Dried Bay leaves
- 2 sprigs Fresh Thyme (or herbs of your choice)
- 1/2 cup Shaved Parmasan
- Salt and Pepper to taste
Instructions
- In a large dutch oven or pot, add ½ of the olive oil butter mixture on medium heat, add the sausage and cook for ten minutes until brown and a bit crispy.
- Add the carrots, celery, onion, bay leaves, potato and saute until they become a bit soft, add lots of salt and pepper.
- Next add the beans,, chopped garlic and cook for additional 3-4 minutes. Add the kale and mix well, put the lid on for 1-2 minutes until the kale is wilted. While kale is wilting, tie the sprigs of thyme in a knot with the butchers twine. Set thyme aside.
- Once kale is wilted, add the white wine while simultaneously scraping the bottom of the pot to deglaze. Add the chicken stock and bring soup to a boil. Cover and simmer for 30 minutes.
- After soup has simmered for 30 minutes, add the juice of an entire lemon by using a citrus squeezer, throw the lemon rind along with the tied thyme and simmer for an additional 30 minutes.
- When stew is ready to serve - discard lemon rind and tied thyme sprigs, top with lemon zest, shaved parmesan and sunflower seeds for a nice crunch! Enjoy!
Notes
This stew is so much better the second day! When you refrigerate overnight, be sure to discard the lemon rind and fresh thyme sprigs. It will end up over powering the soup. I like to eat this with bread, preferably sourdough. Slice and toast in oven for 5-6 minutes at 400 - then dip dip and dip some more.