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Photo: Jacob Fox
Active Time:35 minsTotal Time:55 minsServings:8Jump to Nutrition Facts
Active Time:35 minsTotal Time:55 minsServings:8
Active Time:35 mins
Active Time:
35 mins
Total Time:55 mins
Total Time:
55 mins
Servings:8
Servings:
8
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2tablespoonsolive oil1poundhot Italian turkey sausage, casings removed1cupchopped onion½cupthinly sliced celery6clovesgarlic, minced5cupslow-sodium chicken broth, divided2 ½poundssweet potatoes, peeled and cut into 1-inch chunks (8 cups)1(15 ounce) candiced tomatoes with basil and oregano1teaspoonground pepper¼teaspoonsalt12fresh rosemary sprigs or 1 tsp. dried6cupscurly kale, stemmed and torn¼cupgrated Parmesan cheese
Cook Mode(Keep screen awake)
Ingredients
2tablespoonsolive oil
1poundhot Italian turkey sausage, casings removed
1cupchopped onion
½cupthinly sliced celery
6clovesgarlic, minced
5cupslow-sodium chicken broth, divided
2 ½poundssweet potatoes, peeled and cut into 1-inch chunks (8 cups)
1(15 ounce) candiced tomatoes with basil and oregano
1teaspoonground pepper
¼teaspoonsalt
12fresh rosemary sprigs or 1 tsp. dried
6cupscurly kale, stemmed and torn
¼cupgrated Parmesan cheese
DirectionsHeat oil in large heavy pot over medium-high heat. Add sausage; cook, stirring to crumble, until browned, 6 to 8 minutes. Transfer the sausage to a clean plate. Add onion, celery, and garlic to the pot; cook, stirring often, until softened, 3 to 4 minutes. Return the sausage and any accumulated juices to the pan.Stir in 1 cup broth, scraping the bottom of the pot to loosen browned bits. Stir in sweet potatoes, tomatoes, the remaining 4 cups broth, pepper, and salt. If using fresh rosemary, tie the sprigs together with butcher’s twine or secure in a cheesecloth bag. Add the rosemary bundle to the stew, gently pressing into the liquid (or sprinkle in the dried rosemary). Bring to a boil. Reduce to heat to low; simmer, uncovered, until the sweet potatoes are fork-tender, 15 to 20 minutes. Discard the rosemary sprigs, if using.Stir in kale; cook until wilted, 1 to 2 minutes. Top each serving with Parmesan.To make aheadRefrigerate for up to 4 days or freeze for up to 4 months.EquipmentButcher’s twine or cheeseclothTipTo remove the casings from the sausage, use a knife or kitchen shears to cut the sides of each link and then crumble the sausage with a spoon or spatula as it cooks in the pan.Originally appeared: EatingWell.com, January 2021
Directions
Heat oil in large heavy pot over medium-high heat. Add sausage; cook, stirring to crumble, until browned, 6 to 8 minutes. Transfer the sausage to a clean plate. Add onion, celery, and garlic to the pot; cook, stirring often, until softened, 3 to 4 minutes. Return the sausage and any accumulated juices to the pan.Stir in 1 cup broth, scraping the bottom of the pot to loosen browned bits. Stir in sweet potatoes, tomatoes, the remaining 4 cups broth, pepper, and salt. If using fresh rosemary, tie the sprigs together with butcher’s twine or secure in a cheesecloth bag. Add the rosemary bundle to the stew, gently pressing into the liquid (or sprinkle in the dried rosemary). Bring to a boil. Reduce to heat to low; simmer, uncovered, until the sweet potatoes are fork-tender, 15 to 20 minutes. Discard the rosemary sprigs, if using.Stir in kale; cook until wilted, 1 to 2 minutes. Top each serving with Parmesan.To make aheadRefrigerate for up to 4 days or freeze for up to 4 months.EquipmentButcher’s twine or cheeseclothTipTo remove the casings from the sausage, use a knife or kitchen shears to cut the sides of each link and then crumble the sausage with a spoon or spatula as it cooks in the pan.
Heat oil in large heavy pot over medium-high heat. Add sausage; cook, stirring to crumble, until browned, 6 to 8 minutes. Transfer the sausage to a clean plate. Add onion, celery, and garlic to the pot; cook, stirring often, until softened, 3 to 4 minutes. Return the sausage and any accumulated juices to the pan.
Stir in 1 cup broth, scraping the bottom of the pot to loosen browned bits. Stir in sweet potatoes, tomatoes, the remaining 4 cups broth, pepper, and salt. If using fresh rosemary, tie the sprigs together with butcher’s twine or secure in a cheesecloth bag. Add the rosemary bundle to the stew, gently pressing into the liquid (or sprinkle in the dried rosemary). Bring to a boil. Reduce to heat to low; simmer, uncovered, until the sweet potatoes are fork-tender, 15 to 20 minutes. Discard the rosemary sprigs, if using.
Stir in kale; cook until wilted, 1 to 2 minutes. Top each serving with Parmesan.
To make ahead
Refrigerate for up to 4 days or freeze for up to 4 months.
Equipment
Butcher’s twine or cheesecloth
Tip
To remove the casings from the sausage, use a knife or kitchen shears to cut the sides of each link and then crumble the sausage with a spoon or spatula as it cooks in the pan.
Originally appeared: EatingWell.com, January 2021
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Nutrition Facts(per serving)37Calories10gFat37gCarbs15gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
