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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
- 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.
- 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.
- 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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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1107g | |
| Calories 394 | |
| Calories from Fat 157 | 40% |
| Total Fat 17.96g | 22% |
| Saturated Fat 2.54g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 887mg | 37% |
| Potassium 2856mg | 82% |
| Total Carbs 46.7g | 12% |
| Dietary Fiber 13.5g | 45% |
| Sugars 6.23g | 4% |
| Protein 25.55g | 41% |
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