Kale Sausage And Mushroom Stew Recipes

SAUSAGE AND MUSHROOM STEW

Sausage and Mushroom Stew image

The perfect dish for a hungry hardworking bunch, this savory stew has a hearty sausage flavor and a delicious creamy sauce. Lots of vegetables add color and interest to each ladleful.-Ann Nace, Perkasie, Pennsylvania More Chicken Mushroom Stew Recipes »

Provided by Taste of Home

Categories Dinner

Time 1h55m

Yield 6-8 servings.

Number Of Ingredients 8

Ingredients

2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
1-1/2 pounds smoked kielbasa, cut into 1-inch slices
5 medium potatoes, peeled and cut into 1-inch chunks
4 medium carrots, peeled and cut into 1-inch pieces
3 medium onions, coarsely chopped
1 cup fresh green beans, halved
3/4 pound fresh mushrooms, halved
1/2 medium head cabbage, coarsely chopped

Steps:

In an ovenproof 5-qt. Dutch oven or baking dish, combine the first seven ingredients. Cover and bake at 350° for 1-1/4 hours. , Uncover and stir. Add the cabbage. Cover and bake 30 minutes longer or until vegetables are tender. Stir before serving.

Nutrition Facts :

KALE, SAUSAGE AND MUSHROOM STEW

Kale, Sausage And Mushroom Stew image

Provided by Mark Bittman

Categories dinner, easy, quick, main course

Time 30m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 tablespoon extra virgin olive oil
3/4 to 1 pound Italian sausage, sweet or hot, cut into 1-inch pieces
1 pound kale, leaves stripped from stems, stems reserved
3/4 pound trimmed and sliced mushrooms
1 tablespoon roughly chopped garlic
1 tablespoon hot paprika or dried red chili flakes, or to taste
Salt and pepper
2 cups chicken stock or water

Steps:

Put olive oil in large deep skillet or casserole, and turn heat to medium-high; a minute later, add sausage and cook without stirring until well browned on one side, about 5 minutes. Meanwhile, chop kale stems into 1/2-inch lengths and shred leaves.
Stir sausage and let it brown a bit more. Remove it with a slotted spoon (don't worry if it isn't cooked through). Cook mushrooms in remaining fat, stirring occasionally, until lightly browned, about 10 minutes. Remove with a slotted spoon and keep warm.
Add kale stems and cook, stirring frequently, until they begin to brown, in 3 or 4 minutes. Turn heat to medium and add garlic, paprika or chili flakes, kale leaves, salt and pepper; stir and cook about 1 minute. Return sausage to pan and add stock or water. Raise heat to high and cook about 5 minutes, stirring occasionally and scraping bottom of pan with wooden spoon. Add salt and pepper to taste, ladle stew into bowls and top with reserved mushrooms.

Nutrition Facts : @context http, Calories 501, UnsaturatedFat 23 grams, Carbohydrate 20 grams, Fat 38 grams, Fiber 6 grams, Protein 25 grams, SaturatedFat 12 grams, Sodium 990 milligrams, Sugar 6 grams

MUSHROOM & KALE STEW RECIPE BY TASTY

Mushroom & Kale Stew Recipe by Tasty image

Here's what you need: fresh kale, sweet potato, cremini mushroom, fresh thyme, marjoram, Summer Savory seasoning, salt and pepper

Provided by Pamela Edwards

Categories Dinner

Time 30m

Yield 3 Servings

Number Of Ingredients 7

Ingredients

4 stalks fresh kale, stemmed & lightly chopped
1 can sweet potato
8 oz cremini mushroom, sliced
¼ teaspoon fresh thyme
¼ teaspoon marjoram
Summer Savory seasoning, big pinch
salt and pepper, to taste

Steps:

Saute kale in a 10-inch pan in 2 tbsp of oil and 2 tbsp of water.
Add mushrooms & spices. Cook till wilted.
Add sweet potatoes and simmer 4-6 mins.
Serve plain or with quinoa, rice or pasta.

Nutrition Facts : Calories 102 calories, Carbohydrate 23 grams, Fat 0 grams, Fiber 3 grams, Protein 4 grams, Sugar 7 grams

SAUSAGE AND KALE STEW

Sausage and Kale Stew image

A Portuguese-inspired stew with sausage and kale and loads of flavor.

Provided by Ray The Shameless Amateur Cook

Categories Soups, Stews and Chili Recipes Stews

Time 55m

Yield 8

Number Of Ingredients 10

Ingredients

1 pound bulk sweet Italian sausage
1 medium onion, chopped
3 cloves garlic, minced
1 pound kale, stems removed and cut into bite-sized pieces
2 (14.5 ounce) cans diced tomatoes
1 teaspoon freshly ground black pepper
1 (14.5 ounce) can vegetable broth
1 russet potato, diced with skin on
1 (15.5 ounce) can cannellini beans
¼ cup water as needed

Steps:

Heat a Dutch oven over medium heat. Add sausage and cook, breaking it up with a fork, until browned and crumbly, 5 to 7 minutes. Stir in onion and cook until soft, 4 to 5 minutes. Add garlic, and cook another 2 to 3 minutes.
Add kale and cook until wilted, 1 to 2 minutes. Stir in tomatoes and pepper; bring to a simmer. Add vegetable broth and diced potato; cover and simmer for 15 minutes.
Add beans and continue to simmer until beans are warm, 2 to 3 minutes. Add water if needed to keep stew from getting too thick or salty.

Nutrition Facts : Calories 268.3 calories, Carbohydrate 27.6 g, Cholesterol 22.3 mg, Fat 11.5 g, Fiber 5.1 g, Protein 13.5 g, SaturatedFat 3.8 g, Sodium 875.8 mg, Sugar 4.3 g

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