Sausage, Kale, and Bean Stew

Healthful kale and meaty shiitake mushrooms complement the sausage in this hearty main dish stew.

Sausage, Kale, and Bean Stew
20 mins
by 4.0 4  people
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  • 1 pound bulk mild Italian sausage
  • 12 ounces kale
  • 2 tablespoons water
  • 1 cup shiitake mushroom caps (1 3.2-oz. pkg.), sliced
  • 1 clove garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon crushed red pepper
  • 3 cups Vegetarian Cassoulet beans
  • 1 14 1/2 ounce can vegetable broth
Shape sausage into 1-inch balls. Arrange sausage balls in a single layer in a 12-inch nonstick skillet. Cook over medium heat until brown on all sides. Remove sausage from skillet and drain. Remove any fat left in skillet.
Meanwhile, remove center stalks from kale; discard stalks. Coarsely chop kale (should have about 16 cups). Add kale and water to skillet; cook, covered, for 10 minutes or until kale is just tender, stirring occasionally. Add mushrooms, garlic, salt, pepper, and red pepper. Cook, uncovered, over medium heat for 5 minutes more. Add sausage, Vegetarian Cassoule beans, and vegetable broth; bring to a boil. Reduce heat and simmer, covered, for 15 minutes or until kale is very tender.

nutrition information

Per Serving: cal. (kcal) 571, Fat, total (g) 32, chol. (mg) 77, sat. fat (g) 11, carb. (g) 43, Monounsaturated fat (g) 16, Polyunsaturated fat (g) 5, fiber (g) 12, sugar (g) 4, pro. (g) 29, vit. A (IU) 8698, vit. C (mg) 80, Thiamin (mg) 1, Riboflavin (mg) 1, Niacin (mg) 7, Pyridoxine (Vit. B6) (mg) 1, Folate (µg) 113, Cobalamin (Vit. B12) (µg) 1, sodium (mg) 1865, Potassium (mg) 1201, calcium (mg) 192, iron (mg) 5, Percent Daily Values are based on a 2,000 calorie diet
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