Comfort food has taken on new meaning for us these days. Maybe you feel the same. It’s not about the weather anymore, it’s mostly about the feeling. After a day of being hunkered down at home, a bowl of this Tuscan Kale and Sausage Stew with Cannellini Beans is like a soothing dinnertime lullaby. We used kale for this, you can use collard greens. We used pork sausage for this, you can use chicken sausage. You see where we’re going with this: Use what you have. The no-stress is the most important part.
Watch now how to make this savory and filling Tuscan kale stew:Print
- 6 links hot or sweet Italian sausage (or a mix of both) or vegetarian-friendly sausage
- 1 tablespoon olive oil
- 3 cloves garlic, peeled and smashed
- 1 shallot, minced
- 1 onion, diced
- 1 small-medium rutabaga (about 2–3 cups), peeled and diced
- 3 purple or orange carrots, diced
- 2 tablespoons tomato paste
- 1 teaspoon smoked paprika
- 3 bay leaves
- Parmesan rinds
- Juice from 1 lemon
- 48 ounces chicken or veggie broth
- 1 15.5-ounce can cannellini beans, drained
- Kosher salt to taste
- Cracked pepper to taste
- 1 bunch curly or tuscan kale, stems stripped, leaves cut into small pieces
- Parmesan or manchego cheese
- Crusty bread
- Preheat the oven to 375 degrees.
- In a medium skillet, sear the sausage, 4-6 minutes until browned. Set aside to cool, then slice into ¾-inch rounds.
- In a dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat. Sauté garlic, shallot, onion, rutabaga, and carrots for 4-5 minutes.
- Add tomato paste and smoked paprika and sauté for another 2-3 minutes. Add bay leaves, Parmesan rinds, lemon juice, chicken or veggie broth, beans, and sausage. Season with salt and pepper. Cover pot and place in the oven for 20-25 minutes.
- Remove pot from oven, stir in kale, and place back in oven, covered, for another 10-15 minutes.
- Remove bay leaves and Parmesan rinds before serving. Serve with grated Parmesan or manchego cheese and crusty bread.