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–+ servings

Spicy Italian Sausage, Kale, and Chickpea Stew

Couverts4
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Ingredients

  • 1 lb. hot Italian sausage links casings removed
  • 2 tablespoons olive oil
  • 3/4 lb. baby potatoes quartered
  • 1 red onion chopped
  • 1 small bulb fennel quartered, cored, and chopped
  • 1 leek halved and sliced crosswise into 1/2-inch-thick pieces
  • 2 stalks celery with leafy tops sliced or chopped
  • 4 large cloves garlic crushed and chopped or thinly sliced
  • 2 tablespoons fresh thyme chopped
  • 1 1/2 teaspoons chile paste or 1 teaspoon crushed red pepper optional
  • 1 large fresh bay leaf
  • Salt to taste
  • 1 quart chicken stock
  • 1 can about 15 oz. chickpeas, drained
  • 1 can 14.5 oz. diced tomatoes with juices
  • 1 container 5 oz. baby kale
  • 1/2 lemon juiced (about 2 tablespoons)

Instructions

FOR SERVING:

  • Ciabatta bread, split and charred or broiled, then rubbed with garlic, drizzled with EVOO, and seasoned with flaky sea salt (optional)

Instructions:

  • Remove the sausage from the casings.
  • In a Dutch oven or soup pot, heat the oil (two turns of the pot) over medium-high heat.
  • Add the sausage and cook, stirring often and breaking up the meat with a wooden spoon, until browned (about 5 minutes).
  • Transfer the sausage to a bowl.
  • Add the potatoes, onion, fennel, leek, celery, garlic, thyme, chile paste (if using), and bay leaf to the pot.
  • Season with salt.
  • Partially cover and cook, stirring often, until the vegetables soften (8 to 10 minutes).
  • Add the chicken stock, chickpeas, and tomatoes.
  • Bring to a boil over high heat.
  • Add the kale and the reserved sausage.
  • Cook, stirring often, until the kale wilts (about 3 minutes).
  • Stir in the lemon juice.

Notes & Wine Advice

Serve the spicy Italian sausage, kale, and chickpea stew with charred or broiled ciabatta bread, rubbed with garlic, drizzled with EVOO, and seasoned with flaky sea salt if desired.
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Course; Pork / Stew
Cuisine; European / Italian