Sausage & Kale Black Lentil Stew
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Date: 2019-07-25
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Comments and reviews: 9
Giacinto
Ehi, that's Cavolo Nero: D It's a type of Kale very popular in traditional tuscany cuisine, especially in soup with legums and farro, and with sausages. Roast in the pan some whole tuscan sausage with some garlic, (fresh sausages flavoured with garlic, pepper and just a hint of stuff like cloves and cinnamon) then add the Black kale leaves chopped and let it simmer till they are cooked. Eat it with tons of bread. (Usually, in tuscany, sourdough bread made without any salt)
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Ehi, that's Cavolo Nero: D It's a type of Kale very popular in traditional tuscany cuisine, especially in soup with legums and farro, and with sausages. Roast in the pan some whole tuscan sausage with some garlic, (fresh sausages flavoured with garlic, pepper and just a hint of stuff like cloves and cinnamon) then add the Black kale leaves chopped and let it simmer till they are cooked. Eat it with tons of bread. (Usually, in tuscany, sourdough bread made without any salt)
reply
Bunni Pop
Sometimes, I like to pretend Chef John is my dad and it gives me comfort. idk I feel like he sounds like he's the best dad ever and wants to make sure you're eating well but also, that you know how to cook to survive on your own. And theres just something so comforting about that. I've been watching you and cooking your recipes for my mom since I was 14. I'm 25 now and I can't tell you enough how much I and my mom, appreciate you. Thank you
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Sometimes, I like to pretend Chef John is my dad and it gives me comfort. idk I feel like he sounds like he's the best dad ever and wants to make sure you're eating well but also, that you know how to cook to survive on your own. And theres just something so comforting about that. I've been watching you and cooking your recipes for my mom since I was 14. I'm 25 now and I can't tell you enough how much I and my mom, appreciate you. Thank you
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Ball Ripper
This dude back where I worked at the Styrofoam peanut factory, like he converted the toilet into like a bong, and you just sort of put your face over the seat. It was pretty badass. I went in there, someone had used a Number Two, so I fish it out, load it up. Gotta do something to get through that shift. Later on, when I became an adult, I was thinkin', you know, That's gross, but, man that bathroom was so awesome in high school.
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This dude back where I worked at the Styrofoam peanut factory, like he converted the toilet into like a bong, and you just sort of put your face over the seat. It was pretty badass. I went in there, someone had used a Number Two, so I fish it out, load it up. Gotta do something to get through that shift. Later on, when I became an adult, I was thinkin', you know, That's gross, but, man that bathroom was so awesome in high school.
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ladyptown
Chef John, I kept getting annoyed every time you mentioned how visually unappealing this stew was. I make wonderful bean soups, & stews (amongst other things, that I grew up enjoying throughout my life. They are recipes that my Grandmother, & Mom taught me how to make long before they passed away. This is a beautiful dish in my eyes. Anyway, that's my two cents. Thanks for sharing. I'll be making this real soon.
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Chef John, I kept getting annoyed every time you mentioned how visually unappealing this stew was. I make wonderful bean soups, & stews (amongst other things, that I grew up enjoying throughout my life. They are recipes that my Grandmother, & Mom taught me how to make long before they passed away. This is a beautiful dish in my eyes. Anyway, that's my two cents. Thanks for sharing. I'll be making this real soon.
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Kevin Jiang
I'm not trying to be rude or hating on you, but I really prefer the way you talked back in the day, all nice and smooth. Now adays when you're giving the instructions for cooking you talk normally at first, suddenly switch a bit to a high pitch then back to normal, than a abrupt stop at the end of your sentences. It just sounds unpleasing and just you know.
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I'm not trying to be rude or hating on you, but I really prefer the way you talked back in the day, all nice and smooth. Now adays when you're giving the instructions for cooking you talk normally at first, suddenly switch a bit to a high pitch then back to normal, than a abrupt stop at the end of your sentences. It just sounds unpleasing and just you know.
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ShadowBreaker9001
I think I just discovered why I don't like kale Around here, it's hard to find whole leaves like the ones you have. Instead, it comes pre-chopped in bags, stem and all. I've always found it way too tough. So now I know that you're actually supposed to strip the leaves off the stems. I will go out of my way to find whole kale and give this a try
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I think I just discovered why I don't like kale Around here, it's hard to find whole leaves like the ones you have. Instead, it comes pre-chopped in bags, stem and all. I've always found it way too tough. So now I know that you're actually supposed to strip the leaves off the stems. I will go out of my way to find whole kale and give this a try
reply
rob5i
Would this work okay with pre-cooked black beans instead of black lentils? Okay I've patiently waited 15 minutes for a reply: ) I'm going to try it and report back. Update: OMG it's really good with black beans This recipe seems very flexible. It works well over a bed of white rice which enhances the presentation too.
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Would this work okay with pre-cooked black beans instead of black lentils? Okay I've patiently waited 15 minutes for a reply: ) I'm going to try it and report back. Update: OMG it's really good with black beans This recipe seems very flexible. It works well over a bed of white rice which enhances the presentation too.
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K
So looks like real good products mostly organic are just fancy optional while they should be the core of every dish. Take your responsabilities, and educate your viewers, just a bit. the health of your children is in danger. FIGHT the industry, they will kill you slowly, it's their business.
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So looks like real good products mostly organic are just fancy optional while they should be the core of every dish. Take your responsabilities, and educate your viewers, just a bit. the health of your children is in danger. FIGHT the industry, they will kill you slowly, it's their business.
reply
Bryce
I think other chefs don't wash the greens after chopping so the juices from the cuts don't wash away; that being said, it probably doesn't take away much, and may be well worth your time. Personally though, if the stew gets to a boil, I am of the opinion that a little dirt don't hurt.
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I think other chefs don't wash the greens after chopping so the juices from the cuts don't wash away; that being said, it probably doesn't take away much, and may be well worth your time. Personally though, if the stew gets to a boil, I am of the opinion that a little dirt don't hurt.
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