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Bean Stew with Kale and Escarole

goop

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.

Serves 4 to 6

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 3 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.

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