Kale, Sausage, and Mushroom Stew

1. 1

   Put the olive oil in a large, deep skillet or casserole over medium high heat; a minute later, add the sausage and cook without stirring until the sausage browns well on one side, about 5 minutes.

2. 2

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

3. 3

   Stir the sausage and let it brown a bit more.

4. 4

   Remove it with a slotted spoon (dont worry if it isnt cooked through).

5. 5

   Cook the mushrooms in the remaining fat with the heat still on medium-high, stirring occasionally, until lightly browned, about 10 minutes.

6. 6

   Remove with a slotted spoon and keep warm.

7. 7

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

8. 8

   Turn the heat to medium and add the garlic, hot pepper, kale leaves, salt, and pepper; stir and cook for about 1 minute.

9. 9

   Return the sausage to the pan and add the stock or water.

10. 10

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

11. 11

    Add salt and pepper to taste and ladle into bowls, topping with the reserved mushrooms.

* Per serving · 4 servings · Values may vary.

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