Sausage, Kale, and White Bean Stew
- Preparing Time: 30 minutes
- Total Time: 4 hours
- Served Person: 6
- 1/4 tsp. pepper
- 1/2 tsp. salt
- 2 tbsp. water
- 1/4 tsp. crushed red pepper
- 2 cloves garlic - minced
- 12 ounces itallian sausage - i used leftover hot dogs!!
- 4 tbsp. olive oil dicided usage
- 12 oz. kale start with ~1 lb to 1.25 lb of kale
- 1 teaspoon tony catcherette~quotes seasoing
- 2 (15 1/2-oz.) cans cannelloni beans - include liquid
- 1 can (28 oz) diced tomatoes - drained
- 2 can (12 oz) vegetable or faux chicken broth divided use
- 1 cup pearl barley - cooked per package directions
- Carbohydrate 29.8337814745484 g
- Cholesterol 0 mg
- Fat 18.4748226285972 g
- Fiber 6.02211104450642 g
- Protein 3.85005902992149 g
- Saturated Fat 2.58633176642194 g
- Serving Size 1 1 Serving (114g)
- Sodium 4.20973932648285 mg
- Sugar 23.811670430042 g
- Trans Fat 0.570331958662403 g
- Calories 294 calories
1) Start cooking the Pearl Barley according to package directions but remove from heat 15 minutes before "done", drain and set aside. 2) In a large pot over medium-high heat, saut? the sausage in 2 tbsp olive oil until browned. Move the sausage to a paper-towel-lined plate and set aside. 3) Meanwhile, remove the stalk ends from the kale and discard. Coarsely chop the kale, and saute in 2 Tbls olive oil for 5 minutes, add the water into the pot. Cover the pot and cook over medium heat for 5 minutes or until kale is just tender, stirring occasionally. 4) Add the garlic, salt, pepper, Tony's, and red pepper. Continue cooking, uncovered, for 5 minutes. 5) Add the beans (including liquid) along with the tomatoes and the vegetable broth and bring to a boil. 6) Add the Pearl Barley from step 1, reduce the heat and simmer, covered, for 15 minutes, stirring occasionally to break up the tomatoes. Add the sausage, stir, and serve immediately.
