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

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Servings: 4
Prep Time: 20 mins
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Ingredients
  • 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
Directions
1.
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.
2.
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, Monosaturated 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 (g) 113, Cobalamin (Vit. B12) (g) 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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