Kale and Chicken Sausage Stew with Smoked Gouda and Nutmeg

Ingredients

• 2 tablespoons olive oil
• 1 pound cooked chicken sausage, sliced into half-moons
• 1 yellow onion, diced
• 2 carrots, diced
• 2 stalks celery, diced
• 4 cloves garlic, minced
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon red pepper flakes
• 4 cups chicken broth
• 1 pound russet potatoes, diced
• 1 cup heavy cream
• 6 cups kale, stemmed and chopped
• 1 1/2 cups smoked gouda, shredded
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper

Method

1. 1

   Heat olive oil in a 6-quart saucepan or Dutch oven over medium-high heat. Add the sliced chicken sausage and cook, stirring occasionally, until browned, about 5 minutes. Transfer to a plate.

   5:00 · Brown sausage
2. 2

   Add the onion, carrots, and celery to the pot and cook, stirring occasionally, until softened, about 6 minutes.

   6:00 · Soften vegetables
3. 3

   Stir in the garlic, nutmeg, and red pepper flakes and cook until fragrant, about 1 minute.

   1:00 · Cook garlic and spices
4. 4

   Pour in the chicken broth and add the diced potatoes. Bring to a boil, then reduce heat to a simmer and cook until the potatoes are tender, about 15 minutes.

   15:00 · Simmer potatoes
5. 5

   Return the browned sausage to the pot along with the heavy cream and kale. Simmer, stirring occasionally, until the kale wilts and softens, about 8 minutes.

   8:00 · Simmer kale
6. 6

   Reduce heat to low and stir in the smoked gouda, a handful at a time, until melted and the stew is creamy.

   3:00 · Melt cheese
7. 7

   Season with kosher salt and black pepper to taste. Ladle into bowls and serve hot.