Monday 28 September 2015

Purple kale, sausage and bean stew


This was inspired by a Portuguese caldo verde - but it turns out purple kale doesn't lose much colour when it's cooked, unlike a lot of other purple veg, so I guess it is caldo roxo?

Anyway, this is a one-pot meal that requires very little in the way of preparation. But the kale really does take a solid 45 minutes to become tender. I don't think it would have suffered to have an hour and a half.

This isn't a proper recipe. I just sauteed 4 or 5 whole cloves of wet garlic in olive oil, then added a couple of sliced MontbĂ©liard sausages and a small diced potato that needed using up. A good slosh of vermouth, the washed and shredded kale and then I put the lid on for it to steam on a low heat for about half an hour. A tin of cannelini beans, a stock cube and enough boiling water to make it stewy but not soupy. If I was making it for three people I'd add an extra tin of beans but keep the rest the same.

5 comments:

grace said...

i usually mark off kale recipes immediately, but this kale is PURPLE so i can't! purple is the best. :)

leaf (the indolent cook) said...

Love an easy and hearty stew like this!

Couscous & Consciousness said...

I love all the ingredients in this, Alicia, and any kind of one-pot-wonder is an absolute winner with me.

Rachel said...

Hi Foodycat! Just wanted to let you know that the Yes, Chef roundup for Cook the Books is now up. Thanks for sending over your post.

Joanne said...

This looks like a big pot of comfort!

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