First Fall Stew

Bring on fall!  I am ready for the cool nights and mornings, bulky sweaters, and foods simmering away on my stovetop.  I made this stew a few weeks ago in anticipation of the season.  It was delish!

Ingredients: 1 lb. mild Italian chicken sausage, 15 small potatoes cut in 1/4, 2 celery stalks diced, 1 white onion diced, 2 carrots peeled and diced, chicken bullion (I used 5 tsp. of Better Than Bullion), 1/2 bag of kale, 2/3 cup cream, 8 cups of water.

Directions:  Super simple, follow the steps along with the pictures-

 1. In a large pot, heat 1 Tbs. of olive oil over medium heat and thoroughly brown the chicken sausage.

1. In a large pot, heat 1 Tbs. of olive oil over medium heat and thoroughly brown the chicken sausage.

 2.  Place browned chicken sausage to the side.

2.  Place browned chicken sausage to the side.

 3.  Dice carrots, celery, and onion.

3.  Dice carrots, celery, and onion.

 4.  In the same pot you browned the chicken, heat 1 Tbs. of olive oil over medium heat and sautee carrots, celery, and carrots.  Season with salt and pepper.

4.  In the same pot you browned the chicken, heat 1 Tbs. of olive oil over medium heat and sautee carrots, celery, and carrots.  Season with salt and pepper.

 5.  Quarter potatoes.

5.  Quarter potatoes.

 6. Add water, bullion, potatoes, and kale to the pot.  Bring to a boil and then reduce heat to a simmer.  Cook for 30 minutes or until the potatoes and kale are tender.

6. Add water, bullion, potatoes, and kale to the pot.  Bring to a boil and then reduce heat to a simmer.  Cook for 30 minutes or until the potatoes and kale are tender.

 7.  Add sausage and cream to pot, stir until heated through over low heat.  Check seasoning and serve.

7.  Add sausage and cream to pot, stir until heated through over low heat.  Check seasoning and serve.

Enjoy, 
     Emily