Kale-White Bean-Sausage Stew with Oyster Mushrooms

For veggie option, simply leave out the sausage — you’ll get your protein from the beans and it still tastes great.  You may want to use some veggie stock in place of some of your water (for flavor).  This recipe serves ~8. Freezes great for quick lunches/dinner in the future.

What you’ll need:

• 3 small yellow onions, chopped
• 3 cloves garlic, minced
• 1 bunch kale, chopped/torn coarsely (I sometimes use a mix of kale and chard, but begin by cooking the kale first, then add chard)
• 2 c uncooked mushrooms, chopped (I used locally grown shitake and oyster mushrooms)
• 1 lb sausage (I used humanely raised and locally made Italian sausage), removed from casing and crumbled
• 1-1/2 c navy or great northern white beans (or a 15-oz can, Eden Organic’s the best!)
• 5-6 c diced/crushed tomatoes (I used my recently canned tomatoes; can also use canned tomatoes from the store)
• 3 c water/stock
• 1/2 – 3/4 c fresh basil (if available), coarsely chopped
• 1/2 – 3/4 c fresh parsley, coarsely chopped
• 1-2 TBSP olive oil
• 1 TBSP butter (or an additional TBSP olive oil)

Making your stew:

1. In a large, deep saucepan (or soup pot), sautee onions and garlic in olive oil until onions are translucent.
2. Add kale and sautee on medium until wilted.
3. Remove kale-onion-garlic mixture to a bowl and set aside.
4. Place butter in pan and sautee mushrooms ~2 minutes.  Remove and set aside with kale mixture.
5. Remove sausage from casing and crumble into pan.  Brown sausage over med – med/high heat.
6. Once browned, add 1/2 the tomatoes (~2 cups) and continue cooking over medium heat.
7. Add rinsed beans to sausage and tomatoes, mix.
8. Add basil and parsley, mix, and continue cooking over medium heat.
9. Add mushrooms, kale, onions, and garlic, remaining tomatoes, and water/stock (~3 cups, depending on the desired consistency) to stew.
10. Bring it all to a simmer and keep over heat for ~10 minutes to blend flavors.
11. Salt to taste.