SAUSAGE, CAP­SICUM & KALE CASSOULET

PREP + COOK TIME 45 mins SERVES 6

Food - - Perfect Produce -

1 ta­ble­spoon olive oil 400g sausages (choose good herby ones; check la­bel for GF) 1 onion, chopped 2 cloves gar­lic, crushed 1 cel­ery stalk, finely chopped 1 cap­sicum, de-seeded and chopped 700g pas­sata sauce 2-2½ cups chicken stock 1 tea­spoon dried oregano 1 tea­spoon dried basil ½ tea­spoon dried chilli flakes 120g kale, washed and finely chopped (ap­prox 3 packed cups) 1 400g can can­nellini beans, rinsed fresh pars­ley to gar­nish (op­tional) 1 Heat olive oil in a large pan, cook the sausages un­til brown and cooked through. Re­move from the pan and set aside. To the pan add onion, gar­lic, cel­ery and cap­sicum and cook gen­tly un­til onion is translu­cent and veg­eta­bles are be­com­ing ten­der. 2 Add pas­sata to the pan, then mix in the stock, herbs and chilli flakes and bring to a sim­mer. Stir in half of kale. When kale has wilted, add the re­main­ing kale, stir to com­bine, and re­turn to a sim­mer. 3 When sausages are cool enough to han­dle, slice into thick chunks and add them to the pan. Sim­mer gen­tly for 20 min­utes un­til kale is ten­der. 4 Add can­nellini beans and sim­mer un­til heated through. Add a splash more stock if needed. Serve gar­nished with pars­ley if you like.

PER SERVE En­ergy 355kcal, 1487kj • Protein 16g • To­tal Fat 19.7g • Sat­u­rated Fat 6.7g • Car­bo­hy­drate 23.3g • Fi­bre 10.3g • Sodium 1063mg • Sugar 12g

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