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.