Recipes Soups Pasta Rice and Grain Soups Kale, Turkey Sausage and Barley Stew

Kale, Turkey Sausage and Barley Stew

Kale, Turkey Sausage and Barley Stew is rated 5.0 out of 5 by 4.
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Prep Time: 20 minutes
Cook Time: 35 minutes
Servings: 4 to 6

This stew will satisfy your hunger and nutrient needs in the cold winter months. Kale is a powerhouse of nutrition, delivering a bounty of vitamins and minerals. Barley is full of cholesterol-lowering soluble fiber and adds great heartiness to this warming stew. If you want more heat, add a spicy sausage. This is a great dish to bring to a potluck.

Ingredients:

  • 2 cups (16 fl. oz./500 ml) water
  • 1 cup (7 oz./220 g) quick-cooking barley
  • Salt, to taste
  • 2 Tbs. olive oil
  • 1 lb. (500 g) turkey sausage links
  • 1 yellow onion, chopped
  • 4 garlic cloves, chopped
  • 1 can (14.5 oz./455 g) diced tomatoes with juices
  • 6 cups (48 fl. oz./1.5 l) low-sodium chicken broth
  • 4 cups (4 oz./125 g) kale, stemmed and chopped
  • Freshly ground pepper, to taste

Directions:

In a saucepan over medium-high heat, bring the water to a boil. Add the barley and a big pinch of salt, cover and reduce the heat to low. Cook until tender, 10 to 12 minutes. Drain and set aside.

Meanwhile, in a large saucepan over medium-high heat, warm 1 Tbs. of the olive oil. Add the sausage and brown on all sides, about 7 minutes. Transfer to a paper towel-lined plate.

Add the remaining 1 Tbs. olive oil, the onion and garlic to the saucepan and sauté until the onion is translucent, about 4 minutes. Cut the sausage links into 1-inch (2.5-cm) slices and return them to the saucepan. Cook, stirring often, until the sausage is cooked through, about 5 minutes. Add the tomatoes with their juices and the broth. Bring to a boil, reduce the heat to low and simmer for 10 minutes. Add the barley and the kale and cook just until the kale softens, about 5 minutes. Season the soup with salt and pepper, ladle into warmed bowls and serve immediately. Serves 4 to 6.

Adapted from Williams-Sonoma Healthy Dish of the Day, by Kate McMillan (Weldon Owen, 2014).

Rated 5 out of 5 by from So tasty! Honestly, I must make this every couple of weeks, it is that good! I make it on a Sunday and freeze it for lunches for the week. Freezes and reheats in the microwave beautifully. The only change I made was substituting the sausage for ground turkey and throwing in a bunch more kale. Highly recommend!!
Date published: 2017-05-14
Rated 5 out of 5 by from It's a keeper!! I've now made this three times. Once with turkey sausage and again with chicken sausage. I made it this evening for my mom's birthday dinner. My brother "doesn't do well with turkey or chicken" so I used sweet Italian pork sausage. It was just as delicious!!!! One change I'll repeat, I like regular barley better than the quick cooking, it stays firmer. I also streamlined a little while cooking this today by just tossing everything in the drained barley pot. I was not using my kitchen to cook. I premade dinner this morning. I added the kale before reheating for dinner.
Date published: 2015-03-22
Rated 5 out of 5 by from Absolutely phenomenal This recipe is wonderful. I used the exact directions. I realize the prior reviewer recommended less barley, I used the recipe recommendations. However, I did not have "quick cooking barley"; instead I used regular barley and cooked it 35-45 minutes based on the package directions. The barley may expand when it's used as leftovers, but as it is for the initial meal, the barley is a satisfactory amount. I would definitely make this again. It's so easy!
Date published: 2014-03-06
Rated 5 out of 5 by from Great tasting healthy Stew I made this tasty stew for our dinner about one week ago, and it was truly so very delicious that we also enjoyed it for another evening's meal. I did use full sized turkey sausage that just also happened to have kale in it. I also added more chicken broth to this dish in the following serving as it does absorb what is called for in the recipe. We really enjoyed this dish with a light salad and some crusty bread.
Date published: 2014-02-23
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