White Bean, Sausage & Kale Stew

I had never eaten kale before I met my husband. I grew up abroad, and it wasn’t really something you saw much of where I was.

But my husband’s family love the stuff. So I was introduced to it by them before it was really a big deal in recent health food trends.

I was a little unsure at first – I love my greens nowadays, but it’s not the nicest texture to get on board with. But it has slowly grown on me, and the more I eat it, the more I love it. I regularly buy a big bag and try it cooked in lots of different ways and in loads of different dishes.

I think a turning point for me was the discovery of kale and sausage as a combination. I discovered a kale and sausage soup that I adored, and since then, I’ve particularly enjoyed adding kale to sausage based dishes. Bangers and mash is no longer possible in our house without a healthy helping of steamed kale, ideally sprinkled with toasted sesame oil and sesame seeds.

So when coming up with a new hearty, warming dish for this cold season, and a pack of sausages to use up in the fridge, I naturally turned to my new friend kale, to keep the sausages company.

This is a comforting and filling stew that the whole family will enjoy, and a great way to introduce more difficult to eat greens like kale in a soft, slow-cooked, non-offensive way.

And if there is some kale left over? Why not try a green smoothie for breakfast the next day? After all, just look at the crazy long list of amazing health properties kale has!

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White Bean, Sausage & Kale Stew

Prep Time

5 mins

Cook Time

20 mins

Total Time

25 mins

 

A warming, flavour-packed, nutrient boosting stew that is perfect for colder days this winter.

Course: Main Course, Winter

Servings: 4 people

Ingredients

• 1/2 onion, finely chopped
• 1 large garlic clove (or 2 small), minced or finely chopped
• 4 large or 6 medium sausages
• 1/2 tsp dried oregano
• 1/2 tsp dried basil
• 1/4 tsp fennel seeds, crushed
• 1x 14oz (400g) tin chopped tomatoes
• 1x 14oz (400g) tin cannellini beans (or 400g cooked cannellini beans)
• 2 cups chopped and de-stemmed kale
• squeeze of lemon
• splash of (raw) apple cider vinegar
• 1/4 tsp salt

Instructions

1. Melt some coconut or olive oil in a large pan over a low heat. Fry the onion gently for 5 mins until soft and translucent.

2. Add the sausages and garlic, and brown for 2-3 mins.

3. Mix in the herbs and tomatoes, then fill the empty tin with water or stock (I love homemade chicken stock) and add to the pan. Bring the mixture to the boil, and simmer gently for 15 mins, turning the sausages regularly to make sure they cook through evenly.

4. Add the remaining ingredients, cover the pan with a lid, and simmer for another 5 mins.

5. Serve with a green salad and some crusty bread.