KALE AND SAUSAGE SAUTE
I always wanted to find a great way to prepare kale and found a great salad in the deli of a local grocery store. At first this was an attempt to re-create this salad but has since morphed into a lovely but very different dish. I hate overly cooked greens - the texture grosses me out, but with the kale it stays nice and crisp. You can serve it hot as an entree or side dish, but it also saves nicely in the refridgerator as a cool salad for lunch the next day.
Provided by Chef Sweet tooth
Categories One Dish Meal
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Stem the kale and chop into smaller pieces.
- Slice the onion and chop up the bell pepper and carrots. Cut the turkey keilbasa sausage into 1/4 inch rounds.
- Heat oil in a large saucepan, or a large fry pan with high sides.
- Add the garlic to the pan and let saute for about 30 seconds.
- Add the onion, carrots, and bell pepper and cook until the onion becomes somewhat translucent and the other vegetables tender, about 5-7 minutes. Stir frequently so nothing burns.
- Add the turkey keilbasa sausage and saute a minute more.
- Add the kale and gently toss so that the other cooked vegetables become incorporated. Cook about 2-3 more minutes, just until the kale starts to become tender and slightly wilted.
- Warning. Don't cook the kale too long or it will become tough and chewy. YUCK!
- Sprinkle it with salt and pepper to taste.
- Enjoy!
- You may need more olive oil, and you can add more or less of any ingredient you like.
Nutrition Facts : Calories 178.6, Fat 7.8, SaturatedFat 1.1, Sodium 64.8, Carbohydrate 25, Fiber 5.7, Sugar 7.7, Protein 5.3
CAJUN KALE, SAUSAGES, AND RICE
This was a recipe posted on one of the local News sites. It is so yummy! I have used chicken sausage and Andouille. I have never used the cheese listed in the recipe and I use a good louisiana hot sauce once I get it in my bowl. Here for safe keeping. Hope you all enjoy it too
Provided by BethanyJoseph
Categories One Dish Meal
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In a wide, heavy-bottomed saute pan with a lid, or a soup pot, heat 1 tsp olive oil over medium heat.
- Add sausage and lightly brown, 3-4 minutes.
- Remove sausage and set aside.
- Add remailing oil to same pot and saute onion, celery, and red pepper over medium heat for 4 minutes.
- Add garlic and cook and additional minute.
- Stir in rice to coat with oil.
- Add water, tomatoes, thyme, and salt.
- Place kaleon top without mixing in, cover, and boil for 2 minutes.
- turn heat to low, cover, and simmer for 20 minutes until rice is done (35-45 minutes for brown rice).
- Stir in reserved sausage and cheese (if using). Cover again for a minute to let cheese melt.
- Add your favorite hot sauce (I use Cayenne concoction).
Nutrition Facts : Calories 587.6, Fat 9.8, SaturatedFat 1.4, Sodium 1003.4, Carbohydrate 114.3, Fiber 15.6, Sugar 2.9, Protein 27.2
SAUSAGE AND KALE STEW
A Portuguese-inspired stew with sausage and kale and loads of flavor.
Provided by Ray The Shameless Amateur Cook
Categories Soups, Stews and Chili Recipes Stews
Time 55m
Yield 8
Number Of Ingredients 10
Steps:
- Heat a Dutch oven over medium heat. Add sausage and cook, breaking it up with a fork, until browned and crumbly, 5 to 7 minutes. Stir in onion and cook until soft, 4 to 5 minutes. Add garlic, and cook another 2 to 3 minutes.
- Add kale and cook until wilted, 1 to 2 minutes. Stir in tomatoes and pepper; bring to a simmer. Add vegetable broth and diced potato; cover and simmer for 15 minutes.
- Add beans and continue to simmer until beans are warm, 2 to 3 minutes. Add water if needed to keep stew from getting too thick or salty.
Nutrition Facts : Calories 268.3 calories, Carbohydrate 27.6 g, Cholesterol 22.3 mg, Fat 11.5 g, Fiber 5.1 g, Protein 13.5 g, SaturatedFat 3.8 g, Sodium 875.8 mg, Sugar 4.3 g
KALE AND SAUSAGE SOUP
Delicious spicy kale soup with sausage!
Provided by Husband053
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 1h30m
Yield 8
Number Of Ingredients 15
Steps:
- Melt butter in a stockpot over medium-low heat. Whisk in flour and stir until the mixture becomes paste-like and light golden brown, about 3 minutes. Gradually whisk chicken broth and water into the roux, and bring to a simmer over medium heat. Add onion, garlic, thyme, bay leaves, and sage; cook until the mixture has thickened onions are tender, 10 to 15 minutes.
- Meanwhile, heat a large nonstick skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Transfer sausage to a paper towel-lined plate to remove excess grease.
- Add sausage, potatoes, kale, and mushrooms to the stockpot. Simmer until potatoes are tender, about 45 minutes. Add half-and-half and season with salt and pepper.
Nutrition Facts : Calories 351.5 calories, Carbohydrate 16.9 g, Cholesterol 68.8 mg, Fat 26.5 g, Fiber 4 g, Protein 13.6 g, SaturatedFat 11.4 g, Sodium 1070.2 mg, Sugar 2.6 g
FETTUCCINE WITH SAUSAGE AND KALE
Hearty ingredients load this quick Italian dinner with spicy, cheesy flavor.
Categories Leafy Green Pasta Pork Sauté Quick & Easy Sausage Fall Spring Simmer Gourmet
Yield Makes 4 to 6 main-course servings
Number Of Ingredients 6
Steps:
- Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook sausage, breaking up any lumps with a spoon, until browned, 5 to 7 minutes.
- Meanwhile, blanch kale in a 6-quart pot of boiling salted water , uncovered, 5 minutes. Remove kale with a large sieve and drain. Return cooking water in pot to a boil, then cook pasta in boiling water, uncovered, until al dente. Reserve 1 cup pasta-cooking water, then drain pasta in a colander.
- While pasta cooks, add kale to sausage in skillet and sauté, stirring frequently, until just tender, about 5 minutes. Add broth, stirring and scraping up any brown bits from bottom of skillet, then add pasta and 1/2 cup reserved cooking water to skillet, tossing until combined. Stir in cheese and thin with additional cooking water if desired.
- Serve immediately, with additional cheese on the side.
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