So, yesterday was September 1st and it was like Autumn was knocking on our door. I imagine a cartoon where all the leaves turn orange at once. I guess this is specific to the Pacific Northwest, because I heard that the rest of the country is having a heat wave? So apparently we live in opposite land, because the PNW had a heatwave ALL SUMMER. It started raining this weekend and so far it is looking like a typical northwest week with rain and clouds and more rain and more clouds… Which brings me to my desire to eat all the comfort foods while listening to my Americana folk music and burning a pumpkin marshmallow latte scented candle.
This soup is a riff on THIS soup, which I absolutely love, but really, I’m counting calories, I can’t be putting HEAVY CREAM into things willy nilly. So I decided to lighten it up a TAD by skipping the heavy cream and replacing the white potatoes with sweet potatoes. And I could have lightened it up further by using chicken sausage instead of pork, but you have to draw the line somewhere, people. No, but feel free to make this with chicken sausage, I’m pretty sure it would be just as good (almost).
This is super easy with four ingredients, and it can come together in about half an hour. You can keep it simmering on the stove much longer if you want to. The longer you cook this the more stew like it becomes. The sweet potatoes start to break down and make the whole thing thick and creamy. The kale will lose its bright green color after awhile, so if that bothers you, just put the kale in the last half hour or so. It didn’t bother me, and it still tasted great.
I also went with hot Italian sausage, and so should you, if possible. Even with the flavor from the sausage, I still felt like this needed more seasoning after simmering, so I added salt, pepper and red pepper flakes. Be sure to taste before serving so you can adjust as needed.
The prep on this is pretty quick. You can make it even quicker by buying a bag of pre washed and cut kale, but I find kale is pretty easy to prepare if you just tear it right off the center stem into pieces. No need to get all fancy and use a knife. You will, however, need to use a knife on those sweet potatoes. Peeling is a cinch if you have THIS peeler (<affiliate link). Seriously, we actually own two because we love this peeler so much, it’s the best. Then chop them into half moons.
Brown the sausage in a dutch oven (I have THIS one, love it, also affiliate link). If you don’t have a dutch oven, you can use a large 6 quart pot. Once the sausage is browned, add your sweet potatoes, kale and chicken stock. Bring to a simmer and stir it so that your kale starts to wilt down into the soup. Reduce heat, cover, and simmer for another 20-30 minutes, or until the sweet potatoes are tender.
Sausage, Kale and Sweet Potato Stew
- 1 pound ground hot Italian sausage
- 1 bunch kale stemmed and torn into pieces (about 5 cups)
- 3 small to medium sweet potatoes peeled and sliced
- 32 ounces low sodium chicken broth
- red pepper flakes
- In a dutch oven or large soup pot, brown the sausage over medium high heat.
- Add the sweet potatoes, kale and chicken broth.
- Bring to a simmer, stirring until kale starts to wilt.
- Reduce heat to low and simmer for 20-30 minutes, until kale is wilted and sweet potatoes are tender.
- Before serving, taste and then add salt, pepper and red pepper flakes to taste.
I served this with an easy bread recipe from Alexanda’s Kitchen – She is one of my favorite food bloggers. Bread isn’t necessary though, the stew is a stick to your ribs, hearty meal on its own. The sausage is rich and spicy, the sweet potatoes add a sweet creaminess, and the kale bulks up the whole thing and adds a great texture. It’s pretty much autumn in a bowl.
Are you excited for fall? Or are you fighting it kicking and screaming? What are you excited to start cooking in the new season?
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