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ITALIAN PEPPER STEW WITH SAUSAGES AND CRISPY KALE

  • 4.0 Star
    rating
  • Timer Prep 20 min
    Cook 55 min
  • Chart 426.0 cal/
    serving
  • Chef hat Medium
    effort

Preparation

Finely slice the onions. Halve lengthways, deseed and thinly slice the red peppers. Halve lengthways, deseed and thinly slice the yellow peppers. Finely slice the garlic cloves. Chop the kale.

Method

  1. 1 Heat the oil in a large pan and add the sliced onion and peppers. Stir everything together, then add 1 tbsp water and turn the heat down low.
  2. 2 Cover and cook for 30 minutes, stirring every now and then. Add a drizzle more water if the pan looks dry during this stage.
  3. 3 Brown the sausages in a separate pan. Stir the garlic into the peppers and cook for 1 minute. Add the sausages to the pepper mixture, along with the wine, hot stock, herbs and vinegar and continue to cook, covered for a further 15 minutes.
  4. 4 Preheat the grill. Rub the kale with oil and season well. Spread out on a baking sheet and grill until the edges are starting to crisp up.
  5. 5 Divide the sausages and stew among four bowls, top with the kale and serve.

3 Reviews

  • Theresa

    Really tasty, and we loved the crispy Kale - I added a little Parmesan while grilling it which was really nice. Definitely more liquid than was necessary though.

  • Izzy

    This dish was so tasty & easy to make. Will be making again. The crispy kale is a great idea, tasty & can be used on other dishes too . Thanks M&S

  • Hazel

    This recipe is v labour intensive. I needed two frying pans a grill and a hot plate for accompaniments. It tasted all right but I won't be making it again. Didn't see point of grilling kale! New one to me. Would prefer it boiled with v little water, butter and pepper. And sausages are better grilled not boiled. Sorry!

  • Average per serving
  • Calories 426.0kCal
  • Fat29.2g
  • Saturated7.7g
  • Salt3.2g
  • Carbohydrates20.3
  • Sugar12.7g
  • Protein13.3g
  • Fibre4.5g