Category Archives: European

The Farmers Market Files: Italian Sausage and Kale Stew (or Soup)

Italian Sausage and Kale Stew

Italian Sausage and Kale Stew

This is a great fall stew that I threw together after going a little crazy at the farmers market one weekend (did I mention I got a job?) and ending up with more stuff than I could fit in my (albeit small) refrigerator. I bought one bunch of kale that was so large, it took up almost an entire shelf in my fridge all by itself. I needed to act, and fast. So I made up a recipe that used a little bit of everything I had on hand, plus ALL of my kale, and the results were so fabulous that I did it all 0ver again the next week, enormous bunch of kale and all.

I was tempted to call this “Kale Stew, With Some Other Stuff” when I first tried it, because it does contain quite a bit of kale. However, the other ingredients ultimately hold their own, making this a great recipe for really packing away (or getting rid of, depending on your perspective) the veggies without feeling like you’re eating rabbit food. Plus, did I mention that it’s delicious? My significant other, who isn’t nearly as enthralled with veggies as I am, ate second helpings both times I made this, and insisted on taking leftovers for lunch the next day as well. (However, if eating enormous helpings of kale doesn’t sound like your thing, you can easily turn this stew into a less kale-centric soup by doubling the broth and halving the kale.)

Serve this with a hearty loaf of bread, and you’ve got yourself a fantastic meal for a cool fall evening!

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Italian Sausage and Kale Stew

  • 1 1/2 lbs. hot Italian sausage (I thought chicken sausage worked especially well in this dish)
  • 1 Tbsp. olive oil
  • 1 large onion, chopped
  • 2 stalks celery, chopped
  • 2 carrots, peeled and chopped
  • 2 parsnips, if you can find them, peeled and chopped
  • 1 medium-sized leek, white/light green and dark parts separated, chopped
  • 2 medium-sized waxy potatoes, eyes removed, cut into 1/2-inch dice
  • 4 cups chicken or veggie broth (or 8, if you’d rather make soup)
  • 1/2 tsp. ground nutmeg
  • 1/2 tsp. ground fennel, or 1 tsp. fennel seeds, lightly crushed in a mortar and pestle
  • 2 supermarket-sized bunches kale (or only 1 for the soup version), tough inner rib removed, cut into ~1-inch-thick slices
  • Salt and freshly-ground black pepper, to taste

Remove the Italian sausages from their casings by slicing each lengthwise and removing the inner meat. Discard the casings. Heat the olive oil over medium-low heat in a large soup pot, and sauté the sausage meat, using a spoon or spatula to break it up into smaller pieces. Once the meat has browned, after about 5 minutes, add the onion, celery, carrots, parsnips, leek bottoms, and potatoes, and sauté for another 10 minutes.

Add the broth, along with the dark green leek tops, nutmeg, and fennel. Turn up the heat and bring the soup to a simmer. Once it is simmering, add the sliced kale. If you’re using two full bunches of kale, it will probably be pretty hard to stir the kale in at this point, so cover the pot and cook over medium heat for 5 minutes; this will steam the kale, which will start to reduce its volume somewhat. After 5 minutes, take a stab at stirring the kale into the rest of the stew. Cover, and cook for another 10 minutes.

The stew is done once the kale is cooked and the potatoes are beginning to fall apart. Add salt (if your broth contained salt, you might not need much) and pepper to taste, and serve.

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Cost of core ingredients: Since I only buy organic, naturally-raised, hormone-free, etc. etc. etc. meats, the 1 1/2 lbs. of Italian sausage in this recipe cost a pretty penny, making this dish the most expensive per serving of all the recipes I’ve blogged about to date. Still, at less than $3/serving, this slight indulgence definitely didn’t throw off my food budget for the week.

  • 1 large onion: ~$1
  • 2 farmers market carrots: $0.50?
  • 2 farmers market parsnips: $0.50?
  • 1 farmers market leek: $0.50?
  • 2 farmers market potatoes: $0.75?
  • 1 ENORMOUS bunch farmers market kale: $2 (this would be far more expensive if I bought it at my food co-op)
  • 1.5 lbs. chicken Italian sausage a@ $5.99/lb. = $8.99

Total cost for five servings: $14.24, plus the cost of small amounts of olive oil, celery, Better than Bullion (LOVE that stuff), spices, salt, and pepper.

Bon Appétit!

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Filed under European, Gluten-free, Meat, Recipes, Soups, Stews, Veggies

Meatless/Almost Meatless Split Pea Soup with Herbs

Almost Meatless Split Pea Soup

Almost Meatless Split Pea Soup

I know a lot of people, myself included, who grew up hating split pea soup. It was definitely the only lentil- or pea-based dish that my family ate, so I was never quite sure what to make of it. Plus, it’s pretty much the most unappealing color possible for a food. I would have never guessed that I’d actually be cooking and eating it on purpose someday. 🙂

But I’m glad that I’ve given it a second chance as an adult, because it’s a really hearty, filling soup that, when done right, tastes great. It’s especially great for those freezing cold nights when all you want to do is hide out at home (and eat soup). Plus, it’s cheap. So how can you go wrong?

I made a vegetarian version of split pea soup for years, using a veggie broth to give it body, and sometimes finishing it off with a couple tablespoons of soy sauce (as recommended by Deborah Madison). Now that I’m eating meat again, I’ve ditched the veggie broth and soy sauce in favor of a couple of ham hocks or shanks to give it a ham flavor and a bit of meat. Both taste great, though, so I’m providing both recipes below.

Serve this soup with a hearty bread or some biscuits for a balanced and filling meal.

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Meatless/Almost Meatless Split Pea Soup with Herbs 

1 1/2 lbs., or about 3 cups, green split peas
1 tsp. marjoram
1 tsp. thyme
1 tsp. rosemary
3 Tbsp. olive oil
1 onion, chopped
2 stalks celery, chopped
2 carrots, chopped
2 parsnips (they look like white carrots), chopped
4 large cloves garlic, chopped/minced
Freshly-ground black pepper, to taste

For the vegetarian version:
4 cups veggie broth (or water + bullion, Better than Bullion, etc.)
4 additional cups water, plus more if soup becomes too dry
Soy sauce

For the non-veg version:
2 ham hocks or shanks (shanks will give you more meat)
8 cups water, plus more if soup becomes too dry
2 tsp. salt, or to taste

Wash the split peas well, to reduce foaming. Combine the peas, ham hocks/shanks (non-veg version), all herbs, and water + veggie stock (veg version) in a large soup pot. Bring to a boil, then reduce the heat and simmer, mostly covered, until the peas have broken down into a fine puree. If you are using new split peas, this should take about 60-90 minutes. If your peas are older, this can take quite a bit longer. Add more water if the soup becomes too dry, or if you want a thinner soup.

Non-veg version: When the ham hocks/shanks begin to fall apart, remove the pieces from the soup with a pair of tongs. Cut off the meat, roughly chop it, and return it to the pot, discarding the rest.

At least half an hour before the peas will be done, heat the olive oil in a sauté pan over medium heat. Sauté the veggies and garlic until soft, about five minutes. Add this to the soup (scrape the sides of the pan with a spatula to make sure all of the olive oil gets in the soup, as that is where much of the flavor resides) and continue to cook until the peas are completely broken down.

Add soy sauce (veg version – 1-3 Tbsp. should do it) or salt (non-veg version) and freshly-ground black pepper to taste. Serve with a hearty bread or biscuits.

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Cost of core ingredients: I made the non-vegetarian version of this soup, so the price of ham shanks are included here. This soup would be substantially cheaper without the ham shanks (though it is still quite cheap). The ingredients listed here are primarily organic and were purchased at my food co-op. The ham shanks are from naturally-raised pigs.

1 1/2 lbs. green split peas @ 1.29/lb. = $1.94
2 ham shanks: ~$3.83
1 medium onion: ~$1
2 carrots: ~$1.15
2 parsnips: $1.21

Total cost for at least 6 servings: $9.13 + the cost of small amounts of all herbs, olive oil, celery, garlic, salt, and pepper.

Bon Appétit!

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Filed under European, Gluten-free, Lentils, Recipes, Soups, Vegan, Vegetarian