Description
Six bowls of sweet-potato and pork-sausage stew with tomato and kale.
Ingredients
Scale
- 1 pound Raw sweet Italian pork sausage, casings removed
- 1 1/2 pounds Sweet potatoes, peeled and cut into 3/4-inch cubes
- 1 onion Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 14 ounces Crushed tomatoes
- 3 cups Low-sodium chicken broth
- 1 teaspoon Dried Italian seasoning
- 1/2 teaspoon Fine salt
- 1/4 teaspoon Black pepper
- 3 cups Chopped kale leaves, stems removed
Instructions
- In a skillet break up 1 lb raw sweet Italian pork sausage, casings removed. Cook over medium heat about 10–15 minutes until browned and a food thermometer confirms 160°F in the ground-meat pieces. Drain excess rendered fat.
- Place 1 1/2 lb sweet-potato cubes and 1 diced onion in a 6-quart slow cooker. Add the cooked sausage, 3 minced garlic cloves, one 14-oz can crushed tomatoes, 3 cups low-sodium broth, 1 tsp Italian seasoning, 1/2 tsp fine salt and 1/4 tsp pepper. Cover and cook on low about 4–5 hours until sweet potatoes are tender.
- Stir in 3 cups chopped stemmed kale and cook covered about 10–15 minutes until wilted and stew is hot. Taste and record salt and broth thickness for a kitchen test; if desired, mash a few sweet-potato cubes to thicken without adding unmeasured starch.
- Divide into six bowls. Cool leftovers promptly in shallow containers and reheat chilled stew to 165°F on the stovetop or in a microwave or oven, not in the slow cooker.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Untested conservative estimate: brown fresh pork sausage 15 minutes, slow-cook up to 5 hours on low, wilt kale 15 minutes. Sausage must reach 160°F; actual cooker timing varies.
- Prep Time: 20 minutes
- Cook Time: 330 minutes
- Category: Dinners
Nutrition
- Serving Size: One sixth of the finished stew without bread