Sausage and Kale Stew with Olive Oil Mashed Potatoes

sausage-kale-stew_300I found this recipe in the November 2013 edition of Real Simple magazine.

We were house hunting this evening and needed something easy and good on a cold night.  Thankfully this was both and therefore earned a spot on the “let’s eat again!” list!

And this was my first kale dish, and it wasn’t nearly as bad as my mother portrayed it all these years!


1 pound sweet Italian sausage (recipe calls for links with casings removed but I found ground sausage to save me the effort!)

1 large onion, chopped

1 28-ounce can diced tomatoes

2 tablespoons tomato paste

1 tsp minced garlic

Kosher salt and black pepper

5 medium sized russet potatoes- or as many as you can fit in the slow cooker.

1 small kale bunch, stems discarded and leaves torn (about 7 cups)

½ cup milk

½ cup olive oil


1.  Combine the sausage, onion, tomatoes and their juices, tomato paste, garlic, 1 cup water, and ¾ teaspoon each salt and pepper in a 4-6 qt. slow cooker.

2.  Nestle the potatoes in the liquid.

3.  Place the kale on top.

4.  Cover and cook until the potatoes are tender, on low for 7 to 8 hours or on high for 4 to 5 hours.  (I did 7 hours on low and it was perfect)

5.  Pull the potatoes out and transfer to a bowl or mixer.

6.  Add the milk and olive oil and ½ teaspoon each salt and pepper to the bowl and mash/mix.

7.  Serve the stew topped with the mashed potatoes.  Drizzle with more olive oil if necessary.

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