This recipe has a rich, slow-cooked flavor, but it takes just 45 minutes from start to finish.
Makes 8 cups.
1 sweet potato (about 3/4 pound)
1 quart reduced-salt chicken broth
2 teaspoons cumin seeds
1 teaspoon fennel seeds
1/2 teaspoon ground turmeric
2 teaspoons olive oil
1 pound Italian sausage
1 medium yellow onion, chopped
4 cloves garlic, minced
1 cup cooked white cannellini beans, drained
1 bunch Tuscan kale, trimmed and chopped
Peel sweet potato and cut into 1-inch cubes. Put in a bowl and cover with chicken broth to prevent the sweet potato from browning.
Place cumin and fennel seeds in a large, heavy saucepan and toast over medium-low heat, shaking pan frequently, until the spices have darkened and smell fragrant, about 3 minutes. Remove from heat and let cool completely. Add to spice grinder or blender and process until finely ground. Add turmeric and pulse to blend.
Heat saucepan over medium heat, and then pour in olive oil. Add sausages and brown on all sides until cooked through, 7 to 9 minutes. Transfer sausage to paper towels to drain.
Pour off most of the fat, leaving a thin layer on the bottom. Return saucepan to heat, add onion, and cook, stirring frequently, until golden brown, about 7 to 9 minutes. Add garlic and sprinkle with the spice mixture; cook, stirring frequently, for 1 minute. Add sweet potatoes, broth, and salt; bring to a boil. Reduce heat and simmer for 20 minutes, stirring occasionally.
Meanwhile, slice sausages. Add sausage, kale, and beans to broth; simmer until kale is wilted.
Christine Sykes Lowe and Debby Maugans, Edible Asheville’s recipe editors, are the owners of the media company Farmer and Chef South and the authors of the cookbook Farmer and Chef Asheville. Visit farmerandchefsouth.com.
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