Easy is Delicious: Kale Stew

I never thought I liked kale. In the '90's it was very trendy in restaurants to use a piece of raw kale as a garnish. Even as an eight-year-old, I loved its deep green color, earthy smell and curly edges. Why would something be on my plate if I wasn't meant to eat it? I always wondered. Naturally I'd try to eat it. Let me tell you: raw, garnish quality kale is NOT meant to be eaten. It's awful. Just don't do it.

But fate brought kale and I back together 14 years later. My friend Sarah was singing at the East Nashville Farmers Market one afternoon and was paid for her services with a basket of vegetables. Nestled in the basket next to green onions and a few zucchini was a giant bunch of purple kale. We sauteed it with olive oil, garlic and a little bit of sugar and ate it alongside fresh spinach fettucini. To my surprise, I loved it.

Now I can't get enough kale. There is no other vegetable that is quite as hearty, nutritious and versatile. My favorite way to eat it is in a one pot meal, kale stew. It has less than ten ingredients and is ready in half an hour. I serve it with a big hunk of bread, over rice, quinoa, mashed potatoes or as picture here, with goat cheese polenta.

Kale Stew:
-serves 4-6
1 medium sweet onion, diced
1/2 t red pepper flakes
3 links sausage (I used Trader Joe's chicken andouille, loose or cased both work)
2 cloves garlic, diced
1 can roasted tomatoes
1 can white beans (such as cannellini or garbanzo), drained
1 bunch or bag of kale, chopped
1T raw honey
about 1/2 cup to 1 cup chicken stock

In a large pot (I used a six quart French oven), sauté onion in olive oil with kosher salt and red pepper flakes until translucent. Add sausage (break up if using loose, slice if using cased). Let cook over medium, stirring occasionally until onions are caramelized and sausage is brown.

Add garlic and cook, stirring constantly, for one minute. Add tomatoes, beans and 1/2 cup of stock. Simmer for five minutes. Add kale, honey and a little more salt (you may need to do this in batches- the kale will cook down a lot) and let kale cook for at least ten minutes with lid on. You can let this simmer for up to 20 minutes longer to let flavors meld or serve immediately.

*Add more stock as needed. I used a little extra after I added the kale.