Spicy Italian Sausage, Kale, and Chickpea Stew
Ingrediënten
- 1 lb. hot Italian sausage links casings removed
- 2 tablespoons olive oil
- ¾ 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 ½ 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
- ½ lemon juiced (about 2 tablespoons)
Instructies
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 / Tips / 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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