Bratwurst, Butternut Squash, Potato, and Kale Stew
Adapted from CHOW
Community training session dinner, 2/20/13; Community training session dinner, 4/3/13 (with bison Italian sausage, sweet potatoes, and turnips)
Lots of colors in this stew mean that there are lots of vitamins and nutrients in it! You can substitute any kind of squash (or even sweet potatoes) for the butternut, and any kind of greens (fresh or frozen) for the kale. You could even try it with a different kind of sausage! Feel free to experiment to find what you like.
I have included a stovetop version and a lazy slow cooker version. In the stovetop versions, you brown the sausage and onions first, which gives a deeper and better flavor to the stew. But if you don’t have much time to prepare, you can skip it with the lazy version.
- 1 tablespoon vegetable, canola, or olive oil
- 12 ounces fresh bratwurst sausage, cut into 1” pieces
- 1 medium onion, chopped
- 4 cloves garlic, chopped
- 3/4 teaspoon caraway seeds, optional
- 1 small butternut squash, about 1 lb, chopped into roughly 1” cubes
Cut the squash between the rounded part and the straight part. Peel the skin off the squash using a vegetable peeler or a knife. After peeling, cut the rounded part in half (top to bottom). Use your fingers to take the seeds out of the squash (you can roast them later for a snack). Using a spoon, scoop out the stringy part that was around the seeds and throw it away. Cut the squash into roughly 1” cubes.
- 10 ounces red potatoes, chopped into roughly 1” cubes
- 1 28-oz can diced tomatoes (or 1 quart home-canned tomatoes)
- 3 cups water
- 1/2 teaspoon salt, plus more to taste
- 6 oz kale or other greens, fresh or frozen
- Black pepper, to taste
STOVETOP INSTRUCTIONS: Heat a large heavy pot or dutch oven over medium-high heat. Add oil, then brown the sausage pieces: allow to cook without stirring for 2-4 minutes, until the bottom is browned. Stir and cook 2-4 minutes longer, until browned on another side. Remove the browned sausage to a plate or bowl – it doesn’t need to be cooked through, just brown on the outside.
Add onion to pot. Cook, stirring to scrape up any browned bits on the bottom of the pan, until onions are soft, 6-8 minutes. Add garlic and caraway seeds (if using) and cook 1 minute more. Add sausage back to the pot, then add the squash, potatoes, tomatoes with juice, water, and salt. Bring to a simmer, turn heat to low, cover, and simmer until vegetables are tender, about 35-50 minutes. Add the kale and simmer 6-8 minutes more. Taste and add salt and pepper as needed.
LAZY SLOW COOKER INSTRUCTIONS: Place all ingredients except for kale and oil (kale comes later, and we don’t need oil here) in slow cooker. Cover and cook on high for 1.5-2 hours or low for 3-4 hours, until vegetables are tender. Add kale, cover, and cook for an additional 15-20 minutes on high or 20-30 minutes on low, until kale is wilted. Taste and add salt and pepper if desired.