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Sausage, Leek & Potato Stew

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Submitted by happyzhangbo

.

YIELD

6 servings

PREP

15 min

COOK

10 min

READY

36 min

Ingredients

1 15
TABLESPOON ML OLIVE OIL
or other vegetable oil
7 202.3
OUNCES ML/G HOT ITALIAN SAUSAGES
turkey, 2 links, casings removed
2 2
EACH LEEKS
chopped, white and light green parts only, rinsed well *
6 6
CLOVES CLOVES GARLIC
or to taste, thinly sliced
1
X SALT
to taste *
1 237
CUP ML WHITE WINE
dry *
1 453.6
POUND G NEW POTATOES
or small potatoes, halved and thinly sliced
4 946
8 1.9
CUPS L SPINACH
stemmed and chopped, 8 ounces
1 1
BUNCH BUNCH SCALLIONS, SPRING OR GREEN ONIONS
sliced *
15 433.5
OUNCES ML/G BEANS
canned, cannellini preferably no-salt-added, rinsed
158
CUP ML MIXED HERBS
freshly chopped, such as dill, chervil, chives and parsley *

Directions

Heat oil in a Dutch oven over medium heat.

Stir in sausage and leeks and cook, stirring often and crumbling the sausage with a wooden spoon, until the leeks are tender, 4 to 6 minutes.

Add garlic and salt and stir until fragrant, about 20 to 30 seconds.

Pour in wine, cover and bring to a boil over high heat.

Uncover and continue cooking until the wine is almost evaporated, 5 to 6 minutes.

Mix in potatoes and broth, cover and bring to a boil.

Stir in spinach and scallions and cook, covered, until the potatoes are tender, 4 to 6 minutes.

Remove from the heat and stir in beans.

Cover and allow to stand for 2 minutes.

Divide among 6 bowls and sprinkle herbs on top of each bowl.

Serve warm with bread.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 397g (14.0 oz)
Amount per Serving
Calories 325 37% from fat
 % Daily Value *
Total Fat 13g 21%
Saturated Fat 4g 21%
Trans Fat 0g
Cholesterol 24mg 8%
Sodium 799mg 33%
Total Carbohydrate 13g 13%
Dietary Fiber 7g 27%
Sugars g
Protein 33g
Vitamin A 75% Vitamin C 42%
Calcium 11% Iron 20%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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