The Lifestyle Jan - Feb 2023
The January/February edition is here, with lots of hearty, delicious recipes, tips on celebrating Chinese New Year and home and garden advice!
The January/February edition is here, with lots of hearty, delicious recipes, tips on celebrating Chinese New Year and home and garden advice!
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KALE, BEAN &<br />
SAUSAGE STEW<br />
BY AMY SHEPPARD FOR<br />
DISCOVER GREAT VEG<br />
Preparation time: 5 minutes<br />
Cooking time: 25 minutes<br />
Serves: 4<br />
INGREDIENTS<br />
Vegetable oil for frying<br />
2 leeks finely sliced<br />
250g bag of shredded kale<br />
10 chicken chipolatas<br />
2 tsp dried thyme<br />
2 cloves of garlic, finely chopped<br />
1.5 tbsp flour<br />
750ml chicken stock<br />
400g tin of butter or cannellini<br />
beans drained<br />
200ml milk<br />
METHOD<br />
Heat a drizzle of oil in a large nonstick<br />
pan.<br />
Add the leek and kale and fry for<br />
5 minutes on a medium heat until<br />
the veg has softened.<br />
Remove the veg from the pan and<br />
set aside. Heat a little more oil in<br />
the same pan.<br />
Add the sausages and fry for<br />
10 minutes on a medium heat,<br />
turning regularly until browned<br />
all over.<br />
Return the kale, and leeks to<br />
the pan with the thyme, garlic<br />
and flour. Stir on the heat for<br />
one minute until the flour has<br />
disappeared.<br />
Slowly add the stock a little at a<br />
time, stirring continuously.<br />
When all the stock is used, add<br />
the beans, milk and season to<br />
taste.<br />
Simmer for 5 minutes on a low to<br />
medium heat before serving with<br />
baked or mashed potato or rice.<br />
www.discovergreatveg.co.uk<br />
www.minervamagazines.co.uk | 27
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