Oh, the domesticated life. If I’m not recovering from weekend shenanigans, Sundays are food prep days. I build a tentative meal plan for the week. Not only does it prevent anxiety while standing in the zoo I call Whole Foods, but it helps me stick to a budget. I try to plan my meals around what’s in season and what looks good at the farmer’s market. After a little brainstorming, drooling over Pinterest, and stalking foodies on Instagram, I have a 5-star weekday menu.
Then life sets in and my carefully curated meal planning is a laughable dream. Between work, errands, squeezing in a workout, or a happy hour with friends, I somehow never get home before 7pm. This stew is my GO-TO meal when all I want is my bed and I don’t want to waste the money or calories on take-out. A 30-minute meal that really only takes 30 minutes? HALLELUJAH.
This recipe calls for literally 6 ingredients (plus seasoning) and is so. f*cking. good. I probably make this once a week during the winter in a few different variations and get two big thumbs up from the hubs. It’s pretty versatile – I usually use pre-cooked chicken sausage, and it’s good with lots of different flavors/brands. This week I used Trader Joe’s Garlic and Herb, but I also like it with Spicy Italian for a little kick or Basil & Sundried Tomato.
*Pro tip: Double the batch. These make great leftovers, especially when the flavors get to sit together overnight. Your co-workers are going to be jealous.*
- (1) 12 ounce package pre-cooked Italian or Garlic & Herb chicken sausage, links sliced
- 1/2 medium yellow onion, quartered and sliced
- 2-3 cups Lacinato/Dino Kale, rinsed, stems removed, and chopped
- 32 ounces chicken stock
- 1 can Cannellini beans, drained and rinsed
- (1) 28 ounce can San Marzano tomatoes, partially drained
- 1 Tbsp Olive Oil
- 1/2 tsp Garlic powder
- 1/2 tsp red pepper flakes
- 1/2 tsp dried Italian seasoning (If you don’t have an Italian spice mix, you can make your own variation. I usually mix Oregano, Basil, Marjoram, Thyme, and Rosemary).
- Salt and pepper to taste
- Pecorino Romano or Parmesan to sprinkle on top (optional)
- Medium to large pot
- Cutting board
- Sharp knife
- Pour olive oil in pan and warm over medium heat. Add onions chicken sausage. Saute until the onions are soft and translucent and the chicken sausage has started to brown. Usually about 7-8 minutes.
- Add in chopped Kale and stir. Let saute for 1-2 minutes, so the kale starts to soften. Pour the chicken stock and cover the pot.
- Let saute, covered, for 15 minutes. By then, kale should be wilted and cooked down.
- Uncover, and stir in cannellini beans.
- Add in San Marzano tomatoes. I use whole tomatoes in a can. I crush them by hand into the stew, removing the stems.
- Cover the stew again, and simmer for 5 more minutes to allow flavors to combine.
- It’s ready to serve! A little grated Parmesan or Pecorino Romano cheese sprinkled on top makes my heart sing, but this is delightful without if you are dairy free.
That wasn’t so painful, right?
Check back later in the week and see what else I’m cooking up! Thanks for visiting!