Sausage, Lentil and Kale Stew
Tuscan Kale is one of our favorites; we keep it growing in a half wine barrel outside of our kitchen. Sausage, lentil and kale stew is a quick favorite and is especially comforting on a cold, rainy winter evening.
Category : Casual Entertaining
2 links smoked kielbasa or andouille sliced thin
1 teaspoon olive oil if necessary
2 garlic cloves, minced
2 small onions, chopped
1/2 bunch of celery chopped
3 carrots diced
1 cup lentils, picked over
4 cups chicken broth
1 bunch kale, stems and center ribs discarded and leaves sliced thin (about 3 cups)
1 1/2 tablespoon balsamic or red-wine vinegar
In a 3-quart heavy saucepan brown sausage over moderate heat and transfer with a slotted spoon to paper towels to drain. If there is more than 1 teaspoon fat in pan pour off excess; if there is less, add enough oil to measure 1 teaspoon fat. Cook garlic, stirring, until golden. Add onion and cook, stirring, until softened.
Add lentils, water, broth, and sausage and simmer, covered, 30 minutes. Add kale and simmer, uncovered, until tender, 5 to 7 minutes. Stir in vinegar and salt and pepper to taste.