Sausage, Leek & Potato Stew

Crumbled hot Italian sausage takes the place of the usual ham hock in this stew, and going with turkey links keeps it from turning too heavy. Leeks sweat down alongside the sausage until soft, then garlic goes in for its 30-second bloom.

The white wine step is where the flavor builds. A full cup poured in, covered to boil hard, then uncovered to reduce until nearly gone. That concentration pulls the browned fond off the pot and into the sauce before broth dilutes anything.

Thinly sliced new potatoes cook fast in the hot broth, spinach and scallions wilt in covered, and the cannellini beans are stirred in off the heat so they warm through without falling apart.

Pro Tips

• Rinse leeks thoroughly between the layers, grit hides in the white and light green parts
• Slice potatoes on the thin side so they cook through in the six-minute window, not a moment longer
• Add beans last, off the heat, or they turn mushy and thicken the broth into paste
• Chop the mixed herbs just before serving, dill and chervil lose their punch within minutes

Variations

• Use sweet Italian sausage if you want less heat, add a pinch of red pepper flakes to compensate
• Swap spinach for Swiss chard or escarole for a slightly bitter edge
• Stir in a squeeze of lemon before serving to brighten the whole bowl