Kale, Sausage & Mushroom Stew<\/p>\n
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1 T. extra virgin olive oil<\/p>\n
3\/4 to 1 pound Italian sausage, sweet or hot, cut into 1-inch pieces<\/p>\n
1 pound kale, leaves stripped from stems, stems reserved<\/p>\n
3\/4 pound trimmed and sliced mushrooms<\/p>\n
1 T. roughly chopped garlic<\/p>\n
1 T. hot paprika or dried red chili flakes, or to taste<\/p>\n
Salt and pepper<\/p>\n
2 C. chicken stock or water<\/p>\n
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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. 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. 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<\/p>\n","protected":false},"excerpt":{"rendered":"
Kale, Sausage & Mushroom Stew 1 T. 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 T. roughly chopped garlic 1 T. hot paprika or dried red chili flakes, or to taste Salt and pepper 2 C. chicken stock or water Put olive oil in large deep skillet or casserole, and turn heat to…<\/p>\n