How many times have we all exclaimed, “If I have to have chicken for dinner one more time I’m going to scream!”? I loathe that chicken rut. Just hate it. I’m done with that old, beat soy sauce-worcestershire sauce-garlic-ginger-honey marinade. It’s so … 2005. Never you mind because I have the answer… for one night, anyway. Turkey sausage, kale and sweet potato stew is quick to prepare, clean and feeds a crowd. If you don’t have a crowd you’ll have plenty left over to pack for next day’s lunches. I’m all about that. Somewhere between a stew and a soup, this meal is high in fiber and low in fat. It can be served with a side salad but is hearty enough that it can be served alone. And as the weather’s turned from cool to positively sweltering it turns out this dish is even tastier when it is eaten just warm. How’s that for lagniappe? If you have time, the vegetables can be chopped and refrigerated the night before preparing the stew. I alternate between organic turkey and chicken sausage, typically buying whatever’s on sale. If your family’s not finicky you can skip chopping the baby kale and toss the whole leaves straight into the soup. Or you can substitute baby spinach for the kale. I spend a little extra on canned organic cannellini beans rather than conventional canned beans. They’re not much more in cost and organic will yield a cleaner, tastier meal. In fact, I use organic products for this entire recipe. But it’s up to you. I say, just get the best you can. Also, feel free to add more or less of any of the ingredients based on your likes and dislikes. It’s an incredibly adaptable and forgiving recipe. Start to finish you’re looking at about an hour and a quarter. With 45 minutes to cook, there’s plenty of time to enjoy a quick shower and a glass of wine!
Turkey, Kale and Sweet Potato Soup