This recipe came to me from fellow gardener Chris Tidrick. He has been my guest at the Moss Mountain Farm Garden Home as part of my annual Garden2Blog event where I get to hang out with garden writers from around to country. Last year the folks I challenged the writers to send me a recipe made with cookware from Le Creuset. Chris selected a French oven and made this hearty kale and sausage stew.
Writer and photographer Chris Tidrick gardens in Illinois and shares his experiences on his blog From the Soil.
- Category: Soup
- 24 ounces sun-driend tomato and mozzarella chicken sausage
- 4 cloves garlic
- 2 tablespoons olive oil
- 1 24-ounce can of diced tomatoes
- 2 15-ounce cans of cannellini beans, drained and rinsed
- 1 quart chicken stock
- 1 large bunch of kale
- salt and pepper
- First, cut the sausage into bite size chunks and slice the garlic cloves. Heat the olive oil in a French oven. Add the garlic and sausage and Sauté for about 10 minutes over medium heat. Add the tomatoes (including liquid) and beans.
- Tear the kale into small pieces, discarding the midrib of each leaf. Wash thoroughly.
- Add the chicken stock and the kale to the French oven. Season with salt and pepper to taste. Cover the French oven and simmer for at least 30 minutes over low to medium heat.
- The kale will slowly cook down and incorporate into the stew. The longer you cook the stew, the more the flavors will meld.