In reality the focus of this blog post is the subject of Kale. It is a superior green that has a bounty of healthy properties. I have used it salads and other vegetable entrees, but the taste when green is far too brash. I would compare it to a BAD LIGHT BEER COMMERCIAL. I do like it in soups and stews, such as Olive Garden's Zoupa Toscana. As such I discovered the secret to the balance of Kale, Flavor, and cooking. Simmering in a dish that compliments does adjust the taste and flavor. This is such a dish.
1 Tbsp. extra-virgin olive oil
4 precooked sausages, such as andouille, sliced into coins
2 (15-oz.) cans white beans
2 cloves garlic, minced
1/2 onion, finely chopped
3 medium carrots, peeled and sliced
2 celery stalks, sliced
2 tsp thyme
2 bay leaves
Kosher salt
Freshly ground black pepper
4 cups low-sodium chicken broth
1 cup water
1/2 lb. kale, cut into bite-sized pieces
Freshly grated Parmesan, for serving
In a medium skillet over medium heat, heat oil. Add sausage and cook until golden on both sides, 4 to 5 minutes. Remove and place in slow cooker.
Combine white beans, garlic, onion, carrots, celery, thyme and bay leaves into the slow cooker with the sausage. Season with salt and pepper. Add chicken broth and water and stir to combine. Cook on low for 6 to 7 hours or high for 3 to 4 hours.
Stir in kale and cook 10 to 15 minutes more on high, or until kale is completely wilted. Remove bay leaf.
Top with freshly grated Parmesan before serving.
This meal will certainly reduce the "Rumbly in the Tummy", very tasty.
"Kale is a superfood and it’s special power is tasting bad"
Jim Gaffigan
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