A New Spin on Irish Stew

When you grow up with an Irish mother, a pot of stew simmering away for hours provides a sense of warming comfort. It just smells like home.

While I make her classic recipe (complete with stew beef, carrots, and potatoes) throughout the fall and winter, I love creating new recipes that also make our home feel like it’s wrapped in a warm, nourishing blanket.

My recipe for sausage, kale, and bean stew is both nutrient dense and satisfying. And like most stews and soups, it tastes better the next day.

I regularly make this dish when I batch cook so we can enjoy it throughout the week.

Ideally in front of a roaring fire and a Patriots’ game!

Sausage, Kale, and Bean Stew

• Author: Heather Habelka, TheHealthfulKitchen.com
• Prep Time: 15 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 15 minutes
• Yield: 4 Servings 1x

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Ingredients

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• 1 lb. Hot or Sweet Sausage (without casing)
• 1/4 Bag or 1 Bunch Chopped/Washed Organic Kale
• 1 Can Cannellini Beans (rinsed and drained)
• 1 28 oz. Can Stewed Organic Tomatoes
• 4 Cups Low Sodium Chicken Stock or Homemade Bone Broth
• 1 Medium Diced Onion
• 2–3 Cloves Minced Garlic
• 1 Tbsp. Extra Virgin Olive Oil
• Crushed Red Pepper Flakes (optional)
• Shredded Parmesan (optional)
• Salt & Pepper

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Instructions

1. In a large dutch oven, gently warm olive oil and add diced onion.
2. When the onion becomes soft and translucent, add garlic, salt & pepper to taste.
3. Cook until garlic becomes fragrant – don’t let it burn!
4. Add sausage and break it up into bite-size pieces as it cooks.
5. For extra heat, add crushed red pepper flakes (optional).
6. Once cooked through add stewed tomatoes, chicken broth & 2 cups of water.
7. Add beans.
8. Bring to a rolling boil.
9. As the stew boils, use a spoon to gently skim the foam from the top. This will make the beans easier to digest.
10. Once the foam has been removed, bring the stew down to a simmer – uncovered.
11. Allow to simmer for at least 45 minutes – the longer, the better.
12. Add water, and salt & pepper if needed (just remember, salt becomes more concentrated as it cooks).
13. Five minutes before serving, add the kale and allow to cook just until bright green.
14. Top with shredded Parmesan (optional).

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Notes

You can swap out the kale for spinach but you’ll need 3/4-1 bag to get the same delicious result!