Kale & Carrot Chowder

Sometimes, this chunky stew is just what the doctor ordered.  This could easily be prepared all vegetarian.
Prep time:  15 minutes
Cook time:  20 minutes
Serves:            4-6
½ pound ground sweet Italian sausage meat
3 cups coarsely chopped kale, stems separated and ¼ inch diced
3 cups carrots, ½ inch dice
1 onion, 1/4 inch dice (about 2/3 cup)
2 tomatoes, ½ inch dice, or 1 can (14.5 ounces) diced tomatoes with juice
1 – 2 cups cooked brown or white rice
½ cup black beans, or your favorite

Heat a stock pot over medium heat and cook the sausage, stirring, for 5 minutes or until sausage is cooked.  Add the chicken stock and heat to a low boil.  Add the diced kale stems, carrots, and onion.  Cook for 5 minutes, then add the kale leaves and the tomatoes.  Cook until carrots are just tender, add the cooked rice and black beans, return to a simmer, and serve, seasoning to taste with salt and pepper.
Variations:  Omit the sausage.  Substitute other sturdy greens for the kale.
Photo and Recipe by Tod Dimmick

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