I hope everyone had a good holiday season and was able to rest and relax! While I don’t make any dieting resolutions, I do look to healthy, comforting meals after the holidays as I have usually majorly over-indulged. While we couldn’t celebrate like we normally do, the holiday break still involved lots of take out, cake, and cookies.
I am going to get back in to the swing of eating “normal” food with this Sausage, Kale, and Root Veggie Stew, and the best part is I can pick up almost all of the ingredients at the market this weekend.
Sausage, Kale, & Root Vegetable Stew – from Dishing up the Dirt
- 2 Tbsp olive oil, divided
- 1 lb Italian style pork sausage
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- Hefty pinch of salt and pepper
- 1 ½ tsp dried thyme
- 1 ½ tsp dried rosemary
- Pinch of crushed red pepper flakes
- 2 medium carrots, chopped (about ½-inch chunks)
- 1 large parsnip, chopped (about ½-inch chunks)
- 1 rutabaga, chopped (about ½-inch chunks)
- 1 medium potato, chopped (about ½-inch chunks)
- ¾ cup dry white wine
- 8 cups chicken stock
- 1 bunch kale, tough stems discarded and roughly chopped
- ½ cup grated salty cheese such as Parmesan, Asiago, or a sharp Chedder
- Heat 1 tablespoon of the cooking fat in a large dutch oven or soup pot over medium-high heat. Add the sausage and cook, using a wooden spoon to break up the meat, until no longer pink and lightly browned. Use a slotted spoon to remove the meat from the pan in into a bowl. Set aside.
- Reduce the heat to medium and add the remaining 1 tablespoon of cooking fat and the onion. Cook, stirring often until soft and fragrant, about 5 minutes. Add the garlic, salt, pepper, thyme, rosemary and crushed red pepper flakes. Give the veggies a good stir and then add the chopped roots. Continue to cook for about 1 minute or until all the veggies are evenly coated in the herbs. Add the wine and bring to a boil. Reduce the heat and simmer until about 1/2 the wine evaporates. Add the stock and return the meat to the pot. Cover the pot (this will help intensify the broth) and simmer on medium-low heat for about 45 minutes. Uncover the pot and add the kale and continue to cook until the kale is wilted and tender. Grate the cheese into the pot and season to taste with additional salt and pepper. Taste for seasonings and adjust as needed.
- Cheese – Note: Cheddar can be purchased at Taste NY