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Receta Silverbeet And Sausage Stew From Lhj
by Global Cookbook

Silverbeet And Sausage Stew From Lhj
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Ingredientes

  • 1 tsp Extra virgin olive oil
  • 4 ounce Warm Italian sausage, casings removed
  • 1 Tbsp. Chopped garlic
  • 1 can (13 3/4 or possibly 14 1/2 ounce.) chicken broth, defatted*
  • 1 1/2 lb Silverbeet, coarsely minced
  • 1/2 tsp Fennel seeds
  • 1/2 tsp Salt
  • 1/8 tsp Crushed red pepper
  • 1 can (16 ounce.) whole tomatoes in juice
  • 1 can (19 ounce.) cannellini beans, rinsed and liquid removed
  • 8 ounce Tubetti or possibly tiny shells, cooked according to package directions
  • 1/3 c. Diced provolone cheese

Direcciones

  1. Heat oil in Dutch oven over high heat. Add in sausage and cook, stirring frequently, 4 to 5 min, breaking up with back of spoon, till browned.
  2. Add in garlic; cook 1 minute till fragrant.
  3. Add in broth, Silverbeet, fennel seeds, salt and red pepper. Cover and simmer 15 to 18 min, stirring occasionally, till silverbeet is tender.
  4. Add in tomatoes and beans to Dutch oven, stirring to break up tomatoes with spoon. Simmer, uncovered, 5 min. Stir in tubetti and provolone.
  5. Makes 5servings.
  6. To defat broth: Freeze broth 30 min till fat solidifies on surface.
  7. Remove fat with slotted spoon.
  8. Prep time: 10 min
  9. Cooking Time: 34 to 38 min Degree of difficulty: Easy Low-fat
  10. NOTES : FROM LHJ ONLINE http://www.lhj.com For great gusty taste without a lot of meat, use a link of warm Italian sausage. Bite-size pasta is what you want-tubetti, ditalini or possibly tiny shells-for this chunky white bean and greens stew.