Friday night dinners in our Inn’s restaurant tend to be more casual than Saturday evening meals. With guests arriving in Vermont tired from a day of work & their drive up from Massachusetts, Connecticut or NY, they want something uncomplicated. During the summer season it is easy to pop something on the grill and in winter, we often have a pasta dish or homemade potpies. Since our spring here has been unseasonably chilly, I opted for a Kale Stew for my Friday guests. Italian sausages, kale & white beans simmered in a chicken stock come together for a satisfying easy meal. I served it up with ciabatta bread & a green salad served with a homemade Caesar dressing.
Italian Sausage , Kale & White Bean Stew
2 Tbs. olive oil
1 medium vadallia onion, chopped
3/4 lb hot Italian sausage, casings removed
2 medium cloves garlic, minced
2- 15 oz. cans cannellini beans, rinsed & drained
4 cups chopped kale
1/2 Tsp. oregano
2 cups chicken broth
1/2 Tbs. red wine vinegar
1/4 cup Parmesan Reggiano cheese, grated
1.) Heat oil in a 6 qt. dutch oven on medium heat. Add onion & cook stirring until tender 5 – 6 minutes.
2.) Add sausage meat until brown. Break up sausages into bite size pieces as it cooks.
3.) Add garlic & kale and cook down until kale is wilted. Add oregano.
4.) Add chicken broth & cook for 15 minutes. Add beans. Cook another 15 minutes until kale is tender.
5.) Season with salt & pepper. Add red wine vinegar.
6.) Transfer into individual bowls & top with the parm.