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Kale, Sausage, And Mushroom Stew Recipe

by Global Cookbook

Ingredients

1 Tbsp. extra-virgin extra virgin olive oil 3/4 x to 1 lb. Italian sausage, sweet or possibly warm, cut into 1 inch pcs 1 lb kale, leaves stripped from stems, stems reserved 3/4 lb trimmed and sliced mushrooms

1 Tbsp. roughly minced garlic 1 Tbsp. warm paprika or possibly dry red chili flakes, or possibly to taste Salt and pepper 2 c. chicken stock or possibly water

Directions

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

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