Slow Cooker Sausage And Kale Stew Recipes

Steps:

• In 4-quart or larger slow cooker, mix sausage, potatoes, onion, tomatoes with liquid, tomato paste, garlic, 1/2 teaspoon salt and 1/2 teaspoon pepper. Add water. Top mixture with chopped kale.
• Cover; cook on High heat setting 4 hours 30 minutes to 5 hours.
• If needed, season with additional salt and pepper. Transfer potatoes to medium bowl. To potatoes, add milk and butter; mash until smooth. Add salt and pepper to taste, and more milk if needed.
• Serve stew with mashed potatoes on top.

Steps:

• In a large, dry skillet over medium-high heat, cook the sausage, breaking it up with a spatula, until it is in small, coarse pieces, and starts to brown and sizzle in its own fat, about 8 minutes. Using a slotted spoon, transfer the cooked sausage to a 5- to 8-quart slow cooker. There should be a thin layer of fat covering the bottom of the skillet. If there is much more than that, pour a bit of the fat off. If there is not enough fat to cover the bottom of the pan, add a drizzle of olive oil.
• Add the onion to the skillet, season generously with salt, and cook, stirring occasionally, until softened and translucent, about 5 minutes. Reduce heat to medium-low, add garlic and cook until softened and fragrant, about 2 minutes. Add the onion and garlic powders, the herbs, red-pepper flakes and several generous grinds of black pepper. Stir to combine. Increase heat to medium-high, pour in the wine and stir well, scraping the bottom of the pot. Let the wine bubble until the pan is almost dry, about 3 minutes.
• Scrape the skillet mixture into the slow cooker with the sausage. Add the bay leaf and the lentils. Add the tomatoes with their juice. If using whole, crush the tomatoes into pieces using your hands as you add them with their juice. Pour in the chicken stock. Season generously with pepper and add 1/2 teaspoon salt if you are using low-sodium stock or 1 teaspoon salt if using homemade unsalted stock. Do not add salt now if you are using fully salted stock. Stir well to combine all ingredients. Cover and cook on low until the lentils are tender, about 6 to 8 hours. (Taste the lentils to make sure they are firm but creamy on the inside; black lentils can vary in their cooking time depending on their age and the heat of your slow cooker.) The soup holds well on warm for 2 additional hours.
• Switch the heat to high. Remove and discard the thyme sprigs. Stir in the greens and cook until wilted and tender, about 2 minutes for baby spinach, 10 minutes for kale. Stir in the vinegar. Serve in bowls, topped with chopped basil and grated Parmesan.

Steps:

• Slice 1/2 the sausage in 1/2" rounds.
• Slice the other 1/2 of the sausage lengthwise and then slice in 1/2:lengths or quarter it, if you want it thicker.
• Dump everything but the milk and butter in a slow cooker starting with the liquids.
• Cover and cook on high about 5 hours stir occasionally after the kale wilts.
• Remove the potatoes and mash them with butter and milk and garlic if you want.
• Adjust the salt & pepper and liquid if necessary.
• Serve with the mashed potatoes on top.

Steps:

• Turn a slow cooker to Low and add chicken broth.
• Heat olive oil in a pan over medium-high heat. Saute onion and garlic in the hot oil until light brown, 5 to 7 minutes. Transfer to the slow cooker. Add kale, bell pepper, linguica slices, and potatoes to the slow cooker. Pour in beans and tomatoes. Add garlic powder, paprika, salt, and pepper. Stir and cover.
• Let cook on Low heat, stirring every 4 hours or so, until potatoes and kale are soft and sausage is cooked through, about 12 hours.

Steps:

• Heat a Dutch oven over medium heat. Add sausage and cook, breaking it up with a fork, until browned and crumbly, 5 to 7 minutes. Stir in onion and cook until soft, 4 to 5 minutes. Add garlic, and cook another 2 to 3 minutes.
• Add kale and cook until wilted, 1 to 2 minutes. Stir in tomatoes and pepper; bring to a simmer. Add vegetable broth and diced potato; cover and simmer for 15 minutes.
• Add beans and continue to simmer until beans are warm, 2 to 3 minutes. Add water if needed to keep stew from getting too thick or salty.

Steps:

• In 3 1/2- to 4-quart slow cooker, mix all ingredients except ravioli. Cover; cook on Low heat setting about 6 hours or until vegetables are tender.
• Increase heat setting to High. Stir in ravioli. Cover; cook about 8 minutes longer or until ravioli are tender.