Kale is an interesting vegetable which I think is very underrated. Kale is highly nutritious and contains several important health benefits. I find sausages great for stews but I advise using a good quality sausage from your local butcher for best results. As always, I recommend you play around with the ingredients and seasoning to suit.
1 red onion, sliced
1 large carrot, diced
2 cloves garlic, minced
1 tsp fennel seeds
½ tsp crushed chilli flakes (optional)
1 bay leaf
1x (400g) tin chopped tomato
500ml Carol’s Stock Market Vegetable Stock
1 large handful kale, rinsed & roughly chopped
Salt & pepper
Heat a large pot over medium heat with a drizzle of olive oil.
Once hot, cut the sausages into 4-5 pieces and add to the pot (you can do this straight into the pot with a clean pair of kitchen scissors).
Cook, moving occasionally, until browned all over then remove sausage from the pot and set aside.
Add another drizzle of olive oil then add the onion and carrot, cook for 5-7 minutes until onions have softened.
Add the garlic, fennel seeds, chilli (if using) and bay leaf then cook for 1-2 minutes until fragrant.
Return browned sausages to the pot and add the tinned tomato and Carol’s vegetable stock along with a light seasoning of salt and pepper.
Bring to a simmer and leave to cook, lid off, for about 20 minutes.
Stir in the kale and cook for another 5 minutes.
Taste for seasoning and add more if needed, then serve. Delicious with crusty bread to mop up the sauce.