A simple stew, but one I make when it starts getting cold. This can easily become the base for a fridge clean out meal – add potatoes or other root vegetables, spinach or chard or any leafy green.
Ingredients
- 1 package spicy Italian sausage casings removed
- 2 cans white northern beans drained and rinsed
- 1 bunch kale roughly chopped
- 1 medium yellow onion thinly sliced
- 6 garlic cloves thinly sliced
- Olive oil
- Large pinch chili flakes or to taste
- 750 ml chicken stock
- 120 ml heavy cream or half and half
- Salt and black pepper to taste
- Parmesan freshly grated, for serving
Instructions
- Heat a drizzle of olive oil in a large pot or Dutch oven over medium-high heat. Add the sausage in large chunks and brown well, breaking into smaller pieces as it cooks.
- Reduce heat to medium. Add the onion and garlic and season with a pinch of salt and pepper. Cook, stirring occasionally, until softened, about 4–5 minutes. Add the chili flakes and stir to combine.
- Add the white beans, chicken stock, cream or half and half, and parmesan rind if using. Bring to a simmer and cook, stirring occasionally and breaking down some of the beans as you go to help thicken the stew, about 15–20 minutes.
- Stir in the chopped kale and cook for another 3–5 minutes until just wilted. Remove the parm rind if using. Taste and adjust seasoning.
- Ladle into bowls and top with freshly grated parmesan. Serve immediately.