Greek-Style Kale and Sausage Stew with Egg-Lemon Sauce
1 tablespoon olive oil
1 Small onion, diced
1 pound uncooked Italian hot sausage
6 cups (4 ounces) coarsely chopped kale leaves (trimmed of thick stems)
1 ¼ cups hot chicken broth, divided
2 eggs, beaten
3 tablespoons fresh lemon juice
Heat Olive Oil in large pan.Add onion and cook over medium heat for 5 minutes or until tender.Break sausage into bite-size pieces and add to pan.Brown sausage on all sides for about 5 minutes over medium heat, stirring frequently.Add kale and ½ cup chicken broth. Stir.Cover, reduce heat and simmer for 20 minutes or until kale is tender.
Beat eggs with lemon juice in heatproof bowl.Gradually add remaining ¾ cup hot chicken broth to egg mixture while beating consistently so eggs do not scramble. Pour egg mixture into kale and sausage mixture. Simmer over low heat 1 to 2 minutes, or until egg mixture is slightly thickened. (Do not bring mixture to a boil or eggs will scramble). Serve immediately and enjoy!
Local Connection -or- Where to get things: I got the sausage and kale from the NW Pennsylvania Grower's Co-op Winter Market and I buy eggs from a woman at church. Chicken broth or stock is a staple in any chef's kitchen. Moms and average cooks, like me, also ought to have a pretty steady supply. For the healthiest and best-tasting stock, you'll need a chicken carcass to make your own. Making stock isn't that hard and you can freeze it to use later, so I try to make it every week. I get whole chickens from my parent's farm and they make great stock! Happy, healthy chickens make for happy, healthy meals.Olive oil and lemon juice cannot be grown in the Mid-Atlantic. Don't sweat the small stuff. These two ingredients are only a small fraction of the recipe.So, here you go: a recipe you can enjoy in the wintertime and early spring! Thanks to my old neighbor, Pam, for introducing me to this household favorite.
1 tablespoon olive oil
1 Small onion, diced
1 pound uncooked Italian hot sausage
6 cups (4 ounces) coarsely chopped kale leaves (trimmed of thick stems)
1 ¼ cups hot chicken broth, divided
2 eggs, beaten
3 tablespoons fresh lemon juice
Heat Olive Oil in large pan.Add onion and cook over medium heat for 5 minutes or until tender.Break sausage into bite-size pieces and add to pan.Brown sausage on all sides for about 5 minutes over medium heat, stirring frequently.Add kale and ½ cup chicken broth. Stir.Cover, reduce heat and simmer for 20 minutes or until kale is tender.
Beat eggs with lemon juice in heatproof bowl.Gradually add remaining ¾ cup hot chicken broth to egg mixture while beating consistently so eggs do not scramble. Pour egg mixture into kale and sausage mixture. Simmer over low heat 1 to 2 minutes, or until egg mixture is slightly thickened. (Do not bring mixture to a boil or eggs will scramble). Serve immediately and enjoy!
Local Connection -or- Where to get things: I got the sausage and kale from the NW Pennsylvania Grower's Co-op Winter Market and I buy eggs from a woman at church. Chicken broth or stock is a staple in any chef's kitchen. Moms and average cooks, like me, also ought to have a pretty steady supply. For the healthiest and best-tasting stock, you'll need a chicken carcass to make your own. Making stock isn't that hard and you can freeze it to use later, so I try to make it every week. I get whole chickens from my parent's farm and they make great stock! Happy, healthy chickens make for happy, healthy meals.Olive oil and lemon juice cannot be grown in the Mid-Atlantic. Don't sweat the small stuff. These two ingredients are only a small fraction of the recipe.So, here you go: a recipe you can enjoy in the wintertime and early spring! Thanks to my old neighbor, Pam, for introducing me to this household favorite.
2 comments:
I am honored to have had this yummy dish!
i like the yummy dish very much...~_~
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