Best 10 Kale Sausage And Mushroom Stew Recipes

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Kale, sausage, and mushroom stew is a hearty and flavorful dish that is perfect for a cold winter day. The kale provides a healthy dose of vitamins and minerals, while the sausage and mushrooms add a rich and savory flavor. This stew is also relatively easy to make, and it can be tailored to your own taste preferences. Whether you like your stew thick or thin, spicy or mild, there is a recipe out there that will suit your needs.

Here are our top 10 tried and tested recipes!

CAVATAPPI WITH SAUSAGE, KALE AND MUSHROOMS



Cavatappi with Sausage, Kale and Mushrooms image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 55m

Yield 2 servings

Number Of Ingredients 11

Kosher salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
4 links sweet Italian sausage, casings removed
1/4 cup 'nduja sausage
1 clove garlic
6 ounces mixed mushrooms, such as chanterelle and cremini
1/4 cup dry white wine
2 1/2 cups chopped kale, such as dinosaur or curly
8 ounces cavatappi pasta
1 tablespoon unsalted butter
1/4 cup ground Parmigiano-Reggiano

Steps:

  • Bring a large pot of water to a boil. Season with salt.
  • In a large saute pan, 2 tablespoons olive oil over medium heat along with the sausage and 'nduja and cook, breaking apart the meat into smaller pieces, until the sausage is browned, about 10 minutes. Add the garlic and mushrooms and increase the heat to medium-high.
  • Cook until the mushrooms begin to brown, then give them a stir and season with salt and pepper. Add the wine and simmer for 1 minute. Add the kale and continue to cook until slightly softened, 2 to 3 minutes longer. Add the pasta to the water and cook to al dente.
  • Strain the pasta, reserving a small amount of the water in a bowl. Add the pasta to the saute pan and bring to a simmer. Add pasta water by 1/4 cup as needed if the pasta is dry. Toss, cooking until the pasta begins to get coated and the sauce begins to thicken. Add the remaining tablespoon olive oil. Add the butter, then remove the pan from the heat and add half the cheese. Stir the mixture until thickened and glossy. If too thick, add a splash of the pasta water. Season to taste.
  • Divide between bowls and garnish with the remaining cheese.

KALE, SAUSAGE AND MUSHROOM STEW



Kale, Sausage And Mushroom Stew image

Provided by Mark Bittman

Categories     dinner, easy, quick, main course

Time 30m

Yield 4 servings

Number Of Ingredients 8

1 tablespoon extra virgin olive oil
3/4 to 1 pound Italian sausage, sweet or hot, cut into 1-inch pieces
1 pound kale, leaves stripped from stems, stems reserved
3/4 pound trimmed and sliced mushrooms
1 tablespoon roughly chopped garlic
1 tablespoon hot paprika or dried red chili flakes, or to taste
Salt and pepper
2 cups chicken stock or water

Steps:

  • Put olive oil in large deep skillet or casserole, and turn heat to medium-high; a minute later, add sausage and cook without stirring until well browned on one side, about 5 minutes. Meanwhile, chop kale stems into 1/2-inch lengths and shred leaves.
  • Stir sausage and let it brown a bit more. Remove it with a slotted spoon (don't worry if it isn't cooked through). Cook mushrooms in remaining fat, stirring occasionally, until lightly browned, about 10 minutes. Remove with a slotted spoon and keep warm.
  • Add kale stems and cook, stirring frequently, until they begin to brown, in 3 or 4 minutes. Turn heat to medium and add garlic, paprika or chili flakes, kale leaves, salt and pepper; stir and cook about 1 minute. Return sausage to pan and add stock or water. Raise heat to high and cook about 5 minutes, stirring occasionally and scraping bottom of pan with wooden spoon. Add salt and pepper to taste, ladle stew into bowls and top with reserved mushrooms.

Nutrition Facts : @context http, Calories 501, UnsaturatedFat 23 grams, Carbohydrate 20 grams, Fat 38 grams, Fiber 6 grams, Protein 25 grams, SaturatedFat 12 grams, Sodium 990 milligrams, Sugar 6 grams

SAUSAGE KALE STRATA



Sausage Kale Strata image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 9h40m

Yield 12 servings

Number Of Ingredients 12

16 ounces white mushrooms, halved
Olive oil, for drizzling and frying
Salt and freshly ground black pepper
2 cups whole milk
1/2 cup half-and-half
1/4 cup minced fresh oregano
12 large eggs
2 pounds breakfast sausage patties
1 large bunch regular kale, torn into pieces
Butter, for greasing the lasagna pan
1 loaf crusty French bread or ciabatta, cut into cubes
2 1/2 cups freshly grated Monterey Jack cheese

Steps:

  • Preheat the oven to 425 degrees F.
  • Put the mushrooms on a baking sheet, drizzle with olive oil and sprinkle with salt and pepper. Roast until golden brown, 15 to 20 minutes. Set aside.
  • Mix together the milk, half-and-half, oregano, eggs and some salt and pepper in a large pitcher or bowl. Set aside.
  • Set a large skillet over medium heat and add the sausage patties. Cook until golden brown, 4 to 5 minutes per side. Set aside to cool, then chop into cubes.
  • In the same skillet from the sausage, heat some olive oil over medium-high heat. Throw in the kale and cook until slightly wilted, 2 minutes.
  • Grease a lasagna pan with some butter. Layer half the bread, half the kale, half the mushrooms, half the sausage and half the cheese in the prepared pan. Repeat with the other half of the same ingredients, ending with the cheese. Slowly pour the egg mixture all over the top. Cover with plastic wrap and refrigerate overnight.
  • Twenty to thirty minutes before baking, remove the lasagna pan from the fridge. Preheat the oven to 350 degrees F.
  • Replace the plastic wrap on top of the strata with aluminum foil. Bake for 30 to 40 minutes, then remove the foil and continue to bake until the top is golden brown and slightly crisp, 10 to 15 minutes more (keep a close eye on it).

SAUSAGE AND MUSHROOM STEW



Sausage and Mushroom Stew image

The perfect dish for a hungry hardworking bunch, this savory stew has a hearty sausage flavor and a delicious creamy sauce. Lots of vegetables add color and interest to each ladleful.-Ann Nace, Perkasie, Pennsylvania More Chicken Mushroom Stew Recipes »

Provided by Taste of Home

Categories     Dinner

Time 1h55m

Yield 6-8 servings.

Number Of Ingredients 8

2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
1-1/2 pounds smoked kielbasa, cut into 1-inch slices
5 medium potatoes, peeled and cut into 1-inch chunks
4 medium carrots, peeled and cut into 1-inch pieces
3 medium onions, coarsely chopped
1 cup fresh green beans, halved
3/4 pound fresh mushrooms, halved
1/2 medium head cabbage, coarsely chopped

Steps:

  • In an ovenproof 5-qt. Dutch oven or baking dish, combine the first seven ingredients. Cover and bake at 350° for 1-1/4 hours. , Uncover and stir. Add the cabbage. Cover and bake 30 minutes longer or until vegetables are tender. Stir before serving.

Nutrition Facts :

SLOW-COOKER SAUSAGE AND KALE STEW



Slow-Cooker Sausage and Kale Stew image

A cozy one-pot meal, our slow-cooked stew is made with Italian sausage, kale and mashed potatoes. It's a hearty meal for a chilly winter evening.

Provided by Stephanie Wise

Categories     Entree

Time 4h50m

Yield 4

Number Of Ingredients 13

1 lb bulk Italian sausage, broken into small pieces
1 lb baby red potatoes (about 6)
1 white or yellow onion, chopped
1 can (28 oz) Muir Glen™ organic diced tomatoes, undrained
2 tablespoons tomato paste
2 teaspoons minced garlic
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup water or vegetable broth
1 bunch kale, stems removed, coarsely chopped
1/3 cup milk (plus more as needed)
1/4 cup unsalted butter, softened
Additional salt and pepper to taste

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.

Nutrition Facts : ServingSize 1 Serving

SAUSAGE, KALE & GNOCCHI ONE-POT



Sausage, kale & gnocchi one-pot image

Plate up this delicious one-pot of sausage, kale and gnocchi in just 20 minutes, with just five minutes prep. Midweek suppers never got so easy - or tasty!

Provided by Sophie Godwin - Cookery writer

Categories     Dinner, Main course, Supper

Time 20m

Number Of Ingredients 8

1 tbsp olive oil
6 pork sausages
1 tsp chilli flakes
1 tsp fennel seeds (optional)
500g fresh gnocchi
500ml chicken stock (fresh if you can get it)
100g chopped kale
40g parmesan, finely grated

Steps:

  • Heat the oil in a large high-sided frying pan over a medium heat. Squeeze the sausages straight from their skins into the pan, then use the back of a wooden spoon to break the meat up. Sprinkle in the chilli flakes and fennel seeds, if using, then fry until the sausagemeat is crisp around the edges. Remove from the pan with a slotted spoon.
  • Tip the gnocchi into the pan, fry for a minute or so, then pour in the chicken stock. Once bubbling, cover the pan with a lid and cook for 3 mins, then stir in the kale. Cook for 2 mins more or until the gnocchi is tender and the kale has wilted. Stir in the parmesan, then season with black pepper and scatter the crisp sausagemeat over the top.

Nutrition Facts : Calories 516 calories, Fat 27 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 3 grams sugar, Fiber 6 grams fiber, Protein 21 grams protein, Sodium 2.5 milligram of sodium

HOT KALE, SAUSAGE, AND MUSHROOM DIP



Hot Kale, Sausage, and Mushroom Dip image

This hearty recipe from TV chef Nikki Elkins contains a creamy Mornay sauce, which is made of milk, flour, and shredded or grated cheese. Pair the dip with tortilla chips or a toasted baguette for the perfect party snack.

Provided by Martha Stewart

Yield Makes 6 cups

Number Of Ingredients 15

5 tablespoons unsalted butter, plus more for baking dish
Coarse salt
2 small bunches curly kale (about 1 pound), stemmed and torn
1/2 pound spicy Italian sausage, casings removed
1 tablespoon olive oil
8 ounces button or cremini mushrooms, sliced
1 tablespoon sherry-wine vinegar
1/4 cup all-purpose flour
1 1/2 cups whole milk
1/2 cup heavy cream
1 1/2 cups finely grated Parmesan cheese
1 1/2 cups finely grated Gruyere cheese
1 teaspoon freshly grated lemon zest
1/2 teaspoon freshly ground black pepper
Tortilla chips or toasted baguette slices, for serving

Steps:

  • Preheat oven to 375 degrees; butter a 1 1/2-quart baking dish and set aside.
  • Bring a large pot of water to a boil over high heat; generously salt water and return to a boil. Add kale and cook until tender, 4 to 5 minutes. Drain and rinse under cold running water to cool. Squeeze water from kale until completely dry. Finely chop; you should have about 2 1/2 cups chopped kale. Transfer to a large bowl and set aside.
  • Place sausage in a large skillet and cook, stirring, until brown; drain fat from skillet and transfer sausage to a bowl with kale.
  • Melt 1 tablespoon butter and oil in skillet over medium-high heat. Add mushrooms and cook, stirring, until lightly brown and tender, about 5 minutes. Add vinegar to deglaze and transfer mushrooms to bowl with kale and sausage.
  • In a medium saucepan, melt remaining 4 tablespoons butter over medium heat. Add flour and cook, whisking, until thick and bubbly, about 3 minutes. Whisk in milk and cream. Increase heat to medium-high; cook until mixture just begins to boil. Reduce heat to medium-low and simmer, whisking often, about 3 minutes. Remove from heat and stir in 1 cup Parmesan and 1 cup Gruyere; stir in lemon zest, 2 teaspoons salt, and pepper. Transfer cheese mixture to bowl with kale mixture and mix until fully combined.
  • Transfer kale mixture to prepared baking dish; top with remaining 1/2 cup Parmesan and Gruyere. Bake until heated through, about 25 minutes.
  • Preheat broiler. Transfer baking dish to broiler; broil until browned and bubbly, 1 to 2 minutes. Serve dip with tortilla chips or toasted baguette.

SAUSAGE AND KALE SOUP



Sausage and Kale Soup image

This is a weekly regular in our house during the winter. Full of winter veggies, it's hearty and warm on those cold winter days. I use my pressure cooker and the entire meal takes just 30 minutes. I love to use different flavored gourmet sausages and add asparagus when it's in season.

Provided by CelticJen

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Cauliflower

Time 50m

Yield 8

Number Of Ingredients 10

1 pound Italian sausage links, halved lengthwise
2 large carrots, chopped
1 small onion, chopped
2 cloves garlic, minced
6 cups chicken broth
1 cup chopped portobello mushroom caps
1 cup chopped cauliflower
2 cups coarsely chopped kale
1 bay leaf
½ teaspoon oregano

Steps:

  • Heat a large pot over medium heat; cook sausages in the pot until browned, 3 to 5 minutes per side. Remove sausages to a cutting board to cool, reserving sausage drippings in the pot.
  • Cook and stir carrots and onion in the reserved sausage drippings until the onion is translucent, 5 to 7 minutes. Stir garlic into carrot and onion mixture; cook and stir 10 to 15 seconds. Pour the chicken broth into the pot; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.
  • Return sausages to the broth along with mushrooms, cauliflower, kale, bay leaf, and oregano; stir. Reduce heat to low and cook at a simmer until the vegetables are tender yet firm enough to retain their shape, about 15 minutes. Remove the sausages to the cutting board, cut into 1-inch half-moons, and return to the soup. Simmer together another 5 minutes.

Nutrition Facts : Calories 172.8 calories, Carbohydrate 8.2 g, Cholesterol 26.1 mg, Fat 11.3 g, Fiber 1.6 g, Protein 9.7 g, SaturatedFat 3.8 g, Sodium 1216.8 mg, Sugar 2.8 g

SAUSAGE & KALE LENTIL STEW



Sausage & Kale Lentil Stew image

I made a pot of this awesome soup when visiting my sister and her family. Now, I'll bring it along when I stop by or pack up a few containers for my nephew, who appreciates a home-cooked meal while he's off at college. -Tiffany Ihle, Bronx, New York

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 6 servings (2 quarts).

Number Of Ingredients 12

1 pound bulk pork sausage
10 baby carrots, chopped (about 3/4 cup)
1 small onion, finely chopped
4 garlic cloves, minced
4 plum tomatoes, halved
3/4 cup roasted sweet red peppers
1 cup dried lentils, rinsed
2 cans (14-1/2 ounces each) vegetable broth
1 bay leaf
1/2 teaspoon ground cumin
1/4 teaspoon pepper
2 cups coarsely chopped fresh kale

Steps:

  • In a Dutch oven, cook sausage, carrots and onion over medium-high heat until sausage is no longer pink, breaking up sausage into crumbles, 8-10 minutes. Stir in garlic; cook 2 minutes longer. Drain., Place tomatoes and red peppers in a food processor; process until finely chopped. Add to sausage mixture; stir in lentils, broth and seasonings. Bring to a boil. Reduce heat; simmer, covered, 20 minutes, stirring occasionally., Stir in kale; cook until lentils and kale are tender, 10-15 minutes. Remove bay leaf. Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

Nutrition Facts : Calories 339 calories, Fat 17g fat (5g saturated fat), Cholesterol 41mg cholesterol, Sodium 1007mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 5g fiber), Protein 17g protein.

KIELBASA KALE STEW



Kielbasa Kale Stew image

A thick stew with a rich potato base, fresh kale, and slices of savory kielbasa. This is a meal all by itself.

Provided by sal

Categories     Soups, Stews and Chili Recipes     Stews

Time 1h40m

Yield 8

Number Of Ingredients 7

6 large potatoes, peeled and cubed
¼ cup butter
10 cups water
1 teaspoon salt
1 teaspoon ground black pepper
2 ½ pounds kale - rinsed, dried and chopped
⅔ pound kielbasa sausage, sliced into 1/2 inch pieces

Steps:

  • Place the potatoes into a large stockpot, over medium high heat. Add butter and water, and bring to a boil. Cook potatoes until tender, about 20 minutes. Reserve the cooking liquid and mash potatoes in the pan until smooth. Return the potato water to the pot and stir in salt and pepper. Simmer for 20 minutes.
  • Stir in the fresh kale and sausage and simmer for another 30 minutes. Serve hot.

Nutrition Facts : Calories 452.5 calories, Carbohydrate 63.8 g, Cholesterol 40.2 mg, Fat 17.3 g, Fiber 9 g, Protein 15 g, SaturatedFat 7.3 g, Sodium 760.2 mg, Sugar 2.8 g

Tips:

  • Use fresh, high-quality ingredients for the best flavor.
  • Don't be afraid to experiment with different types of kale, sausage, and mushrooms.
  • If you don't have a Dutch oven, you can use a large pot or braising pan.
  • Be sure to brown the sausage and mushrooms before adding the other ingredients.
  • Simmer the stew for at least 30 minutes, or until the kale is tender and the flavors have melded.
  • Serve the stew with crusty bread, mashed potatoes, or rice.

Conclusion:

Kale, sausage, and mushroom stew is a hearty, flavorful dish that is perfect for a cold winter day. It is also a great way to use up leftover kale and sausage. With a few simple ingredients and a little time, you can easily make this delicious and satisfying stew at home.

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