Bean Stew with Kale and Escarole
Hearty soups always seem to taste better the second day: This turkey sausage stew delivers that bang in seven idle hours. While it’s great for a crowd, if you’re cooking for one, make the whole recipe and freeze leftovers in individual, easy to reheat portions.
2 tablespoons olive oil
¾ pound mild Italian turkey sausage, casings removed
1 medium red onion, peeled and diced
1 large carrot, peeled and diced
2 stalks celery, diced
3 cloves garlic, minced
pinch of salt
2 cups dried cranberry beans
4 cups chicken stock
1 teaspoon chopped thyme
2 teaspoons chopped rosemary
1 tablespoon chopped parsley
1 pinch red chili flakes
1 bunch kale, cleaned and roughly chopped
1 bunch escarole, cleaned and roughly chopped
1. Heat olive oil in a sauté pan over medium high heat. Add sausage and cook for 5 minutes, or until cooked through and starting to brown. Using a slotted spoon, remove sausage to crockpot and add onion, carrot, celery, garlic and a large pinch of salt to the pan.
2. Cook the vegetables over medium heat for 5 minutes, adding another splash of olive oil if necessary. Add 1 cup chicken stock to the pan to deglaze, and transfer this mixture to the crockpot along with the beans, remaining three cups chicken stock, chopped herbs, and chili flakes.
3. Set crockpot to slow cook on high for 7 hours.
4. Add kale and escarole and continue to cook for another 40 minutes. Serve with a sprinkling of sea salt.