Beef and Sausage Stew with Winter Greens

High Cotton Food Styling & Photography
  • Yield: 8 servings

If you've never tried winter greens, now is the time. Even after long cooking, they've still got a bite. To prepare, cut away the stems with a sharp chef's knife and coarsely chop the leaves. Swish leaves in a large bowl of warm water. Serve this hearty stew over cooked polenta.


1pound pound sweet Italian sausages, cut into bite-sized
1large onion, vertically sliced
3/4pound crimini mushrooms, halved or quartered
2large carrots, diced
1 celery stalk, diced
1pound pound lean ground beef
1cup cup dry red wine
3 (14-ounce) cans diced tomatoes
1cup water
2tablespoons tomato paste
2teaspoons dried oregano
1teaspoon coarse salt
1/4teaspoon crushed red pepper
1 1/2pounds kale or collard greens, stems removed and leaves coarsely chopped
4cups cooked polenta (optional)
1/2cup (2 ounces) grated Parmigiano Reggiano cheese


  1. Heat a Dutch oven or large pot over medium-high heat. Add sausages; cook until brown on all sides. Remove to plate lined with paper towels. Add onion and mushrooms to pot; cook stirring occasionally to loosen brown bits, until vegetables are goldren brown, about 5 mintues. Add carrots and celery; cook 2 minutes. Add beef in small clumps; cook, breaking up beef with a large spoon, until meat is brown.
  2. Return sausages to pot. Add wine, tomatoes, water, tomato paste, oregano, salt and pepper. Stir well. Cover and bring to a simmer. Reduce heat; add greens in batches and cover. As one batch wilts, add another. Cover and simmer 1 1/2 hours. Serve over polenta, if using, and sprinkle with cheese.

—Recipe by Jean Kressy

Nutritional Info *per serving

  • Calories 270
  • Fat 7g
  • Cholesterol 40mg
  • Sodium 980mg
  • Carbohydrate 24g
  • Fiber 4g
  • Protein 23g