Kale, Sausage And Mushroom Stew

1. 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.

2. 2

   Meanwhile, chop kale stems into 1/2-inch lengths and shred leaves.

3. 3

   Stir sausage and let it brown a bit more.

4. 4

   Remove it with a slotted spoon (don't worry if it isn't cooked through).

5. 5

   Cook mushrooms in remaining fat, stirring occasionally, until lightly browned, about 10 minutes.

6. 6

   Remove with a slotted spoon and keep warm.

7. 7

   Add kale stems and cook, stirring frequently, until they begin to brown, in 3 or 4 minutes.

8. 8

   Turn heat to medium and add garlic, paprika or chili flakes, kale leaves, salt and pepper; stir and cook about 1 minute.

9. 9

   Return sausage to pan and add stock or water.

10. 10

    Raise heat to high and cook about 5 minutes, stirring occasionally and scraping bottom of pan with wooden spoon.

11. 11

    Add salt and pepper to taste, ladle stew into bowls and top with reserved mushrooms.

* Per serving · 4 servings · Values may vary.

No additional tips available.