Spicy Chick Pea and Kale Stew with Italian Sausage

It's still winter, and just about to start getting real cold, so I thought I'd give you one of my favorite recipes for staying warm.  This stew has a lot of ingredients, but it's actually relatively fast, really easy, and it freezes like a champ.  This is a big favorite of my guests in the lab, and we know if the "Dude in the basement" likes it, anyone will.  This is a variation of  Morrocan recipe I learned form my neighbors, with the spices changed up a bit.  I've also found similar recipes in Italian kitchens and cook books.  I'm using hot Italian sausage here, you can feel free use any sausage you like, or now sausage at all.  I'll give you some ideas later on.  Here's the goods to make about a gallon.

1/2 white onion, sliced 1/4" thick
2 bunch kale cleaned (I'll show you in a bit, real easy)
OR

Rich, stick to your ribs, hearty warmth...

2 bags frozen kale (If your can't find fresh)
1 14 oz. can of chick peas
1 14 oz. can diced tomatoes with green chiles (zesty or mild, your call)

1 14 oz can diced tomatoes with jalapeno
1/2 red bell pepper, sliced.
3 cloves garlic, peeled and sliced
1-1.5 quart chicken stock
1 c. white wine.
2 tbsp fresh chopped oregano
1 tbsp fresh chopped thyme
1 lb. Italian sausage

1.  So first things first, let's get that kale clean.  all you want to do is take out the ribs.  You can do this with a knife, or your fingers like so:

Once all of the ribs are off of the leaves, just give it a quick chop.  Leave it as big or small as you like.

2.  Now we're going to brown the sausage.  You can buy it loose in some stores, but most stores sell sausages in a casing.  if you can't find the loose (or bulk) just cut a slit down the middle of the casing and pull the meat out.  We want this to look nice and rustic so don't  worry about being pretty.  Start a pot on medium low heat with just a tablespoon of olive oil.  We want to render the fat out of the sausage real slow, and use that to cook the vegetables.  If you've read "THE DIP...not a dip THE DIP", you'll remember the potato masher trick.  Use a potato masher to break up the sausage as it cooks so it browns and renders evenly.

3. When the sausage is brown, add your peppers onions, and garlic.  This is going to sweat down for about 10 minutes.   Add the wine and let the alcohol cook out, about 2 minutes.

4. Drain your chick peas, give them a good rinse and add them to the pot with the kale.  Let this cook for about 5 minutes.

5. Now add your diced tomatoes and chicken stock.  Bring the pot up to a boil, then lower the heat to a low simmer.  Let this go for about 30 minutes, or until the kale is nice and tender. Season with Salt and Pepper to taste, and you're done.

That's it.  Easy right?  Serve this up with some crusty bread or a nice grilled lavash or pita. Don't be afraid to play with this stew either. Feel free to use whatever type of sausage you want.  I've also done a variation where I've used cumin, and cilantro instead of the oregano and thyme.    The ingredients in here are very versatile so just do it to taste.  If you want some more heat, a few dashes of Tabasco will really set this off.

Happy Eating,

-The Doctor