Scott:
Ana:
Alex:
Ingredients
- 2 tbsp olive oil
- 1lb chicken and kale sausage
- 32 oz canned cannellini beans
- 2 lb tomatoes ripped
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/ tsp fennel seeds
- 4 cups chicken stock
- 4 leaves of kale
Steps
1) In a frying pan, heat the oil and add the sausage. Fry the sausage, breaking up large chunks, until browned. Drain the beans. Place the cooked sausage, beans, tomatoes, garlic, basil, oregano, fennel, and chicken stock in a slow cooker.
2) Cook for 2 1/2 hours on high. If you don’t have a slow cooker, you can bring everything to a boil in a stock pot and then reduce to a simmer for about an hour. Remove the kale leaves from their fibrous ribs. Chop the leaves (discard or compost the ribs) and add them to the stew.
3) Let the slow cooker continue on high for 45 more minutes. If cooking on the stove, simmer the stew for another 15 minutes. Serve with a sprinkling of Parmesan cheese. Serves 6-8.