Lentil Stew with Italian Sausage and Kale from Closet Cooking (makes 4+ servings) Ingredients: 1/2 pound Italian sausage (casing removed and crumbled) 1 tablespoon oil 1 onion (diced) 1 carrot (diced) 2 stalks celery (diced) 2 cloves garlic (chopped) chili pepper flakes to taste 1 cup white wine (or chicken stock) 1 cup de puy lentils 2 cups chicken stock 1 bay leaf 1/2 teaspoon oregano 1 tablespoon balsamic vinegar 1 parmigiano reggiano rind (optional) 1 bunch kale (cut into bit sized pieces) (or spinach or swiss chard, etc.) salt and pepper to taste 1/4 cup parsley (chopped) Directions: 1. Cook the sausage in a large pot and set aside. 2. Heat the oil in the same pot. 3. All the onions, carrot and celery and and cook until tender, about 10-15 minutes. 4. Add the garlic and chili pepper flakes and cook until fragrant, about a minute. 5. Add the wine and deglaze the pan. 6. Add the sausage, lentils, chicken stock, bay leaf, oregano, balsamic vinegar and parmigiano reggiano rind and bring to a boil. 7. Reduce the heat, cover and simmer until the lentils are cooked al dente, about 20-30 minutes. 8. Add the kale and simmer until wilted. 9. Season with salt and pepper, remove from heat and mix in the parsly. |