edium high heat and stir in sausage; cook until browned and cooked through
food processor and fine chop.
Chop kale into 1\" pieces
edium-high heat, cook sausage in 1 tbsp olive oil
eason generously with salt and pepper and beat the eggs until blended
Slice sausage into thick chunks.
Coat the bottom of a skillet liberally with olive oil. Cook and stir sausage over medium heat until brown, 5 to 7 minutes. Transfer to a plate.
Drizzle a little more olive oil into the skillet. Cook onions over medium-high heat until just beginning to brown, about 15 minutes. Add sausage and kale to the skillet, and cook until kale begins to wilt, about 2 minutes. Season with salt and pepper.
Heat the olive oil in a large Dutch oven or pot over medium-high heat.
Add the sausage and cook, stirring occasionally, until browned, about 6 minutes.
Add the beans and garlic and cook, stirring occasionally, for 3 minutes.
Add the chicken broth, bay leaf and kale and bring to a boil, then reduce the heat to medium-low and cook, covered, for 10 minutes.
Discard the bay leaf.
Season the stew to taste with salt and pepper and serve with a drizzle of olive oil and the cheese.
Place a 4-5 quart Dutch oven over medium high heat. Add the olive oil, onion, green pepper, zucchini and salt. Mix well. Cook for 6-8 minutes, stirring often, until just heated through. Add the garlic and Italian seasoning. Mix well. Add the Ragu sauce, beef broth, garbanzo beans, black beans and diced tomatoes. Mix well and bring to a simmer. Add the pasta and cook until pasta is al dente. Add the sausage and meatballs. Mix well and bring to a simmer to heat through.
Top each individual serving with grated Parmesan cheese, if desired.
Melt butter in a large saucepan over medium heat.
Add onions; saute until tender.
Stir in flour; cook 1 minute, stirring constantly.
Gradually stir in chicken broth; bring to a boil; stirring frequently, until thickened and smooth.
Stir in milk, cream, thyme, sausage and potatoes. Bring to a boil, reduce heat and simmer uncovered for 15 minutes.
Stir in Parmesan Cheese. Serve hot.
>and cook 2-3 minutes, until starting to soften. Add turkey sausage and kale and
I have alternated in kale, escarole, and it has been reviewed with
Blanch the kale briefly in boiling water. Drain, let it cool and chop
Blanch the kale in boiling water for 2 mins, then rinse and drain
Blanch the kale in boiling water for
Saute crumbled sausage in oil until well browned. Set aside.
Saute onions and garlic until translucent. Combine with stock in a large pot.
Add wine and cook until alcohol has evaporated -- about ten minutes. Add thyme and kale. (6 sprigs fresh thyme can also be used).
Bring to a boil, cover, and simmer 15 minutes.
Add sausage and beans and simmer another 15 minutes. Best with more wine and some nice crusty bread.
ter and bring to a boil. Trim stems from the kale,
at. Crumble sweet Italian sausage and hot Italian sausage into the skillet. Pour
ot smoking. Add garlic, onion and sausage, breaking up any lumps with
igh heat. Add smoked sausage. Cook and stir for 2 to 3
and celery until starting to soften, about 5 minutes. Add sausage; mix
he packaged Italan sausage already removed from casings) and cook in skillet