have alternated in kale, escarole, and it has been reviewed
edium high heat and stir in sausage; cook until browned and cooked through
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.
Blanch the kale in boiling water for 2 mins, then rinse and drain
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.
at. Crumble sweet Italian sausage and hot Italian sausage into the skillet.
and celery until starting to soften, about 5 minutes. Add sausage; mix
ver medium heat.
Add sausage and cook, breaking up meat with
Heat the olive in a pot over medium high heat.
Add potatoes and onions, cover and cook 5 minutes, stirring occasionally.
Add garlic, bay leaves, and kale to the pot.
Cover pot and wilt greens for about 5 minutes. Season with salt and pepper.
Add beans, tomatoes, sausage, and broth to the pot and bring soup to a full boil.
Reduce heat back to medium and cook 5 to 10 minutes longer or until potatoes are tender.
place sausage in a ungreased 15-in x 10-in x 1in baking pan, pierce casings, bake at 300*F for 20 to 25 minutes or until fully cooked.
drain and set aside to cool.
in a saucepan saute onion and bacon for 3 minutes or until onion are tender. add garlic, saute for 1 minute, add water, broth and potatoes. bring to a boil.
reduce heat, cover and simmer for 20 minutes or until potatoes are tender. cut sausages in half lenhthwise, then into 1/4 in slices. add kale, cream, and sausage to soup.
heat through (do not boil).
edium-high heat, cook sausage in 1 tbsp olive oil
reserving sausage drippings in the pot.
Cook and stir carrots and onion
Heat oil in a large stockpot over medium heat until the oil shimmers; cook and stir onion, garlic, red pepper flakes, and black pepper until onion is translucent, 10 to 15 minutes.
Mix sausage, basil, and paprika together in a bowl.
Stir sausage mixture into onion mixture; cook and stir until sausage is browned and fully cooked, 5 to 10 minutes. Add chicken broth, kale, cannellini beans, and potatoes to sausage-onion mixture; lower heat to medium low. Cover stockpot and simmer until potatoes are tender, 15 to 20 minutes.
b>sausage and fennel seeds in olive oil.
When browned, pour into soup
Brown italian sausage in large skillet over medium-high heat. Drain fat. Transfer to 4 or 5 quart slow cooker.
Add undrained tomatoes, water, and onion soup.
Cover; cook on low for 8 to 10 hours or on high for 4 to 5 hours.
If using low heat, turn slow cooker to high. Stir in kale and tortellini into soup. Cover and cook for 15 minutes more. Garnish with grated Parmesan cheese.
Saute sausage until crisp.
Drain.
Add chicken broth, water, tomato paste, fennel seed and red pepper.
Add kale.
Cook until tender.
food processor and fine chop.
Chop kale into 1\" pieces
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 oil in a medium frying pan, saute sausage and onion until sausage has browned. Drain.
In crockpot, mix water and dressing mix. Add kidney and garbanzo beans, and black-eyed peas.
Add sausage and onion to crockpot.
Simmer on low 3-4 hours, or until heated through.