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| KALE, SAUSAGE, AND MUSHROOM STEW |
| KALE, SAUSAGE, AND MUSHROOM STEW |
| 1 tablespoon extra virgin olive oil |
| 3/4 to 1 pound Italian sausage, sweet or hot, cut into 1-inch pieces |
| 1 pound kale, leaves stripped from stems, stems reserved |
| 3/4 pound trimmed and sliced mushrooms |
| 1 tablespoon roughly chopped garlic |
| 1 tablespoon hot paprika or dried red chili flakes, or to taste |
| 2 cups chicken stock or water. |
| 1. Put olive oil in large deep skillet or casserole, and turn heat to medium-high; a minute later, add |
| sausage and cook without stirring until well browned on one side, about 5 minutes. Meanwhile, |
| chop kale stems into 1/2-inch lengths and shred leaves. |
| 2. Stir sausage and let it brown a bit more. Remove it with a slotted spoon (don't worry if it isn't |
| cooked through). Cook mushrooms in remaining fat, stirring occasionally, until lightly browned, |
| about 10 minutes. Remove with a slotted spoon and keep warm. |
| 3. Add kale stems and cook, stirring frequently, until they begin to brown, in 3 or 4 minutes. Turn |
| heat to medium and add garlic, paprika or chili flakes, kale leaves, salt and pepper; stir and cook |
| about 1 minute. Return sausage to pan and add stock or water. Raise heat to high and cook about |
| 5 minutes, stirring occasionally and scraping bottom of pan with wooden spoon. Add salt and |
| pepper to taste, ladle stew into bowls and top with reserved mushrooms. |
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Barrington
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