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kale and sausage stew
Sunday, Oct. 15, 2006 @ 6:59 p.m.

This evening's concoction:

Robust creamy stew of Kale and Sausage

2 medium potatoes
1 white onion
1 yellow onion
4 carrots
1 bunch of celery, yes the whole thing
1 bunch of Kale; steps diced, leaves in a fine chiffonade
2 quarts of chicken stock
2 cans fat free evaporated milk
1 bay leaf
1 tsp. thyme
1 tsp. old bay seasoning (added at the very end)
( I didn't have any, but a gentle dusting of freshly grated nutmeg at the end of cooking would be divine in this also)
1/2 tsp black pepper
1 package hot turkey Italian sausage
1 stick of organic, pasture fed cow butter
scant 1/2 cup of flour
1 tsp. grape-seed oil or other high temp flavorless oil.

All veggies should be diced, the stems separated from the kale and diced also. Keep the carrots separate and saute on HIGH heat till medium golden marks appear. Add the rest of the veggies and the stock, bring to a roaring boil, lower to a simmer and add spices and sausage, simmer gently till veggies are desired tenderness. Remove sausage links and dice, bring back to a roaring boil. Add sausage back and the 2 cans of evaporated milk. bring to a gentle simmer. Add the fine chiffonade of Kale leaves to the simmering broth. Make a roux of the butter and flour, sauteing till a light golden brown is achieved add to gently simmering soup. and cook till velvety. 5 minutes or so. Adjust soup for salt and pepper. Serve with a wonderfully crusty loaf of ciabatta and green salad.

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