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Potato and Kale Stew with Andouille

Potato and Kale Stew with Andouille

Potatoes USA
This Potato and Kale Stew with Andouille recipe is courtesy of Healthy Seasonal Recipes.
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Prep Time 15 minutes
Cook Time 31 minutes
Course Main Dish
Servings 6
Calories 338 kcal

Ingredients
 

  • 2 Tablespoons Extra-virgin olive oil
  • 6 Cloves of garlic, minced
  • 1 Large leek, sliced and cleaned
  • 2 Carrots, diced
  • 2 Stalks celery, diced
  • 1 1/2 Teaspoons Dry marjoram
  • 1/2 Teaspoon Anise seed
  • 1/2 Cup Dry white wine
  • 4 Cups Low-sodium chicken broth
  • 1 1/2 Pounds Alsum yellow potatoes, skinned, cut into 1 1/2-inch chunks
  • 3/4 Cup  Andouille sausage, halved lengthwise and sliced
  • 1 Small bunch kale, leaves chopped (about 8 cups)

Instructions

  • Heat oil in a large heavy-bottomed soup pot over medium heat.
  • Add garlic and leek and cook, stirring often until the leek is starting to soften and the garlic is fragrant but not browned, 2 to 3 minutes.
  • Stir in carrot, celery, salt, pepper, marjoram and anise, increase heat to high and cook, stirring often until the vegetables are starting to soften and the bottom of the pot is starting to brown slightly, 5 to 7 minutes.
  • Add wine and cook until mostly evaporated, 2 to 3 minutes.
  • Add broth and potatoes, cover and bring to a boil.
  • Stir the soup, then layer the Andouille on top followed by the kale, cover and return to a boil. [Note: There will be what looks like a LOT of kale on top that will gradually steam down.]
  • Reduce heat to maintain a simmer and continue cooking until the potatoes are tender, 12 to 15 minutes.
  • Stir and serve.

Nutrition

Calories: 338kcalCarbohydrates: 39gProtein: 14gFat: 14gCholesterol: 18mgSodium: 490mgPotassium: 1351mgFiber: 6gVitamin C: 210mg