Difficulty: Easy - for beginners
3 links hot italian sausage (about 1-1.g lb)
1-2 T olive oil
1 medium size onion, chopped
5 garlic cloves, minced
1 cup or so of white wine
1 red bell pepper, peeled and chopped
1.5 cups chopped carrot
4-5 red potatoes, pealed and cubed
1 small can tomato sauce
4 cups massaged kale by Gina (kale massaged with salt and olive oil)
1/2 cup leftover pigeon peas (cuban style)
2/4 cup leftover "Near East" pecan rice (any leftover rice will do)
1 1/2 tsp dried oregano
1/2 tsp dried marjoram
1 tsp dried basil
1-2 cups white wine
2-3 cups veg, chicken or beef broth (I use kitchen essentials concentrate)
Salt and pepper to taste
Grated Parmesan cheese
Cut or crumble the sausage links. Brown them in a little olive oil. Remove sausage and set aside on paper towels until I tell you to add to the dish.
If there is a ton of oil, drain some of it, otherwise, add the onion and saute' until soft, add the garlic and saute' about 1 minute. Deglaze the pan with about 1/2-3/4 cup white wine. add the carrot, saute for a minute. Add potatoes, chopped red pepper saute for a minute. Add 2 cups broth, tomato sauce, and the potatoes. Cook for 5 minutes. Add kale. Cook down for 10-15 minutes. (throughout cooking add wine and water or remove lid as needed to get "stewy" consistency) Add oregano, marjoram and basil. Cook for a few minutes. Taste. Add leftover rice and peas or any other veg in the fridge. Cook with lid ajar for a few minutes. Add the sausage and salt and pepper, cook until it tastes delicious. About 10-15 minutes on low heat.
Top with parm.