Sausage, Kale & Root Vegetable Stew
I think this is going to be my winter of soups, stews and chowders! There’s nothing more comforting or nourishing than a piping hot bowl of soup with a big hunk of sourdough bread for dunking. It really doesn’t get easier or more delicious. I love the idea of stews like this one because it utilizes all sorts of staple vegetables that are typically pretty easy to find this time of the year. I like pairing hearty stews with a good source of protien and some seasonal greens. If you’re a vegetarian you could try and bulk this up with lentils or beans (making sure to season appropriately). Anyhow, this stew fed our little family for 3 separate meals and just got better and better each time we warmed it back up. I hope you all enjoy this recipe as much as we do.
Happy soup season everyone!
Sausage, Kale & Root Vegetavle Stew
Prep Time: 15 minutes Cook Time: 1 hour Serves: 6
- 2 tablespoons cooking fat (butter, oil, bacon fat, or ghee) Divided
- 1 pound Italian style pork sausage
- 1 medium sized onion, finely chopped
- 3 cloves of garlic, minced
- hefty pinch of salt and pepper
- 1 1/2 teaspoons dried thyme
- 1 1/2 teaspoons dried rosemary
- pinch of crushed red pepper flakes
- 2 medium sized carrots, chopped (about 1/2 inch chunks)
- 1 large parsnip, chopped (about 1/2 inch chunks)
- 1 rutabaga, chopped (about 1/2 inch chunks
- 1 medium sized potato, chopped (about 1/2 inch chunks)
- 3/4 cup dry white wine
- 8 cups homemade chicken stock or low salt store-bought stock (or water)
- 1 bunch of kale, tough stems discarded and roughly chopped
- 1/2 cup grated salty cheese (such as Parmesan, Asiago, or a sharp cheddar)
- Heat 1 tablespoon of the cooking fat in a large dutch oven or soup pot over medium-high heat. Add the sausage and cook, using a wooden spoon to break up the meat, until no longer pink and lightly browned. Use a slotted spoon to remove the meat from the pan in into a bowl. Set aside.
- Reduce the heat to medium and add the remaining 1 tablespoon of cooking fat and the onion. Cook, stirring often until soft and fragrant, about 5 minutes. Add the garlic, salt, pepper, thyme, rosemary and crushed red pepper flakes. Give the veggies a good stir and then add the chopped roots. Continue to cook for about 1 minute or until all the veggies are evenly coated in the herbs. Add the wine and bring to a boil. Reduce the heat and simmer until about 1/2 the wine evaporates. Add the stock and return the meat to the pot. Cover the pot (this will help intensify the broth) and simmer on medium-low heat for about 45 minutes. Uncover the pot and add the kale and continue to cook until the kale is wilted and tender. Grate the cheese into the pot and season to taste with additional salt and pepper. Taste for seasonings and adjust as needed.
NotesUse this recipe as a guide and adjust measurements and ingredients as necessary