Andorran Kale and Sausage Stew

Ingredients

In this Andorran adaptation, we have replaced the traditional German Pinkel sausage with locally sourced Andorran sausages. Additionally, we have incorporated Andorran spices to infuse the stew with the unique flavors of the region. We alse have the original recipe for Gruenkohl und Pinkel, so you can check it out.

• 500 grams (1.1 lbs) kale, stems removed and leaves chopped 500 grams (1.1 lbs) kale, stems removed and leaves chopped
• 400 grams (14 oz) Andorran sausages, sliced 400 grams (14 oz) Andorran sausages, sliced
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper 1/2 teaspoon cayenne pepper
• 1/2 teaspoon dried thyme 1/2 teaspoon dried thyme
• 1 bay leaf 1 bay leaf
• 1 liter (4 cups) vegetable broth 1 liter (4 cups) vegetable broth
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 10g, 3g
• Protein: 20g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the onions and garlic, and sauté until they become translucent.
2. 2.
   Add the sliced sausages to the pot and cook until they are browned on all sides.
3. 3.
   Stir in the smoked paprika, cayenne pepper, dried thyme, and bay leaf. Cook for an additional minute to release the flavors.
4. 4.
   Add the chopped kale to the pot and stir well to combine with the sausages and spices.
5. 5.
   Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for about 30 minutes, or until the kale is tender.
6. 6.
   Season with salt and pepper to taste.
7. 7.
   Serve the Andorran Kale and Sausage Stew hot, garnished with a sprinkle of smoked paprika on top.

Treat your ingredients with care...

• Kale — Make sure to remove the tough stems before chopping the leaves. Massage the kale with a bit of olive oil to soften it before adding it to the stew.

Tips & Tricks

• For a spicier kick, increase the amount of cayenne pepper.
• Serve the stew with crusty bread to soak up the flavorful broth.
• Feel free to add other vegetables such as carrots or potatoes for added texture and flavor.
• If Andorran sausages are not available, you can substitute with any smoky, flavorful sausage.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated for a quick and satisfying meal.

Serving advice

Serve the Andorran Kale and Sausage Stew in deep bowls, allowing the vibrant green kale and slices of sausage to be visible. Accompany it with a side of crusty bread for a complete and satisfying meal.

Presentation advice

Garnish the stew with a sprinkle of smoked paprika on top to add a pop of color and enhance the smoky flavors. Serve it in rustic bowls to highlight the comforting nature of the dish.