Crock-pot Tuscan Kale and Sausage Stew with Mashed Potatoes
E has something of an aversion to kale (he doesn’t go for anything that resembles a leaf, you know), but it’s so high in antioxidants that I try to sneak it in every now and then. A few weeks ago, I made this Tuscan Kale and Sausage Stew from the November issue of Real Simple. I beefed it up with extra Italian sausage, knowing that would make E happy, and it was delicious. Warming, hearty, savory, it’s exactly the kind of meal you want in the middle of the week when the weather is cold and the sky is grey. It’s also kind of ingenious, in that you cook the potatoes in the Crock-pot with the rest of it, but then mash them and serve them on the side. This is a gem of a dinner: gluten free, dairy free, and Crock-pot friendly. There’s no need to add a side dish unless you really want to. It will simmer away all day, making the house smell wonderful, and then serve up your crowd with only a little extra effort toward the potatoes.
In the end, I decided to make the mashed potatoes with browned butter rather than olive oil, but if you want to keep this dairy free, stick with olive oil.
Tuscan Kale and Sausage Stew with Mashed Potatoes
Adapted from Real Simple, November 2013
1-1/2 pounds sweet or spicy Italian sausage (preferably from grassfed pork)
1 sweet yellow onion, chopped
3 cloves garlic, minced or pressed
14 ounces canned diced tomatoes with their juices
6 ounces tomato paste
1 teaspoon kosher or fine grain sea salt
1/2 teaspoon black pepper
1 bag (10 ounces) or about 1/2 bunch Tuscan kale, stems removed and torn into large pieces
2-4 Yukon Gold or russet potatoes (depending on size), halved if needed to fit in the Crock-pot
1/4 cup olive oil or browned butter
Up to 1/2 cup milk or unsweetened almond milk
Additional salt and pepper to taste
Use scissors to remove the casings from the sausages.
Chop the sausages into 1-inch pieces and place in the bottom of the Crock-pot.
Add the onion and garlic.
Pour the diced tomatoes over top.
Add the tomato paste, salt, and pepper. No need to stir.
Top with the kale, and then nestle the potatoes on top.
Cover and cook on high 4 hours or on low 8 hours.
When the potatoes are done, remove them and turn the Crock-pot to warm.
In the bowl of a mixer, or in a large bowl using a potato masher, mash the potatoes with the olive oil or browned butter, adding enough milk or almond milk to achieve the consistency you want. Add salt and pepper to taste.
Serve the potatoes alongside the stew in wide bowls.
Serves 6.
Here’s the printable recipe. Enjoy!
