Ingredients
Scale
- 2 lbs pork sausage, removed from casings
- Pinch red pepper flakes (optional)
- 1 leek
- 2 large onion, thinly sliced
- 3 garlic cloves, peeled and minced/pressed
- 2 bunches Tuscan/Lacinato kale, leaves stripped from the stems, sliced into 1-inch pieces and rinsed in a colander
- 1 cup dry red wine
- 1 28-can crushed tomatoes or peeled whole tomatoes crushed by hand
- 8 cups good quality chicken broth
- 2 15-oz cans cannellini beans drained and rinsed
- 2 dried bay leaves
- 1 piece Parmesan rind
- Small bunch parsley and thyme, tied with kitchen string
- 3-4 lbs peeled, cleaned and cubed butternut squash
- Freshly grated parmesan cheese (for servings)
Instructions
- In a large Dutch oven over medium-low heat, sauté the loose sausage until it browns and crisps, leaving no pink. Remove with a slotted spoon, reserving the rendered fat.
- Trim the tough green end of the leek and cut it lengthwise. Rinse between leaves to remove dirt. Cut each half down the center lengthwise and chop crosswise until the root is reached. Discard the root and tough pieces.
- Add a pinch of red pepper flakes to the Dutch oven and sauté the chopped leek with a pinch of salt until soft, partially covering it to allow them to “sweat.” Add the onions and repeat the process with a pinch of salt until they’re also soft. Add the garlic and sauté quickly until lightly browned. Add the kale and sauté until wilted. Deglaze the pan with the red wine and add the tomatoes and their juice.
- Cook over medium heat until the tomatoes soften and break apart. Add the stock and cooked sausage. Bring the stew to a boil, then reduce the heat to a simmer. Add the herbs and Parmesan rind. Cook for about 45 minutes until everything is well combined. Adjust the seasoning with salt, pepper, and a splash of red wine vinegar if the tomatoes are too sweet.
- Add the drained beans to the pot and stir to combine.
- Meanwhile, toss the butternut squash in olive oil, salt, and pepper. Place it on a sheet pan lined with parchment paper. Roast in a 400°F oven for 30-35 minutes, tossing once, until the edges are nicely browned.
- Before serving, taste the stew again and adjust the seasoning as needed. Gently stir in the roasted butternut squash.
- Serve the stew topped with Parmesan cheese.