I make no bones about it, this is stolen straight out of Waitrose Food Illustrated. And it's a stunner.
This version, is for 2 people
6 good sausages or 8 good chiplolatas, cut into 3 cm pieces (an inch man.. and inch)
Tin of Flageleot Beans (in any supermarket)
300 grams (thats a a biiiig handfull) of green curly kale, cut into 5cm pieces
Half a pint chicken stock
Big glup of cream or a huge spoonfull of creme freche (I used creme freche)
1 onion chopped
1 clove gralic sliced thin.
3 tablespoons of olive oil
Heat oil in a big casserole or large suacepan, and fry the chopped sausages until they're golden brown all over. YES the stuffing will come out a bit, and YES it'll stick to the bottom a bit (or a lot) but dont fret, trust me, keep moving them around and fry until golden. By the end of this stage, the bottom of my Le Crusset was thick brown stuck on nightmare. It turns out to be ok .. be patient
Put the onion and garlic in, turn heat down to lowest on your hob, put lid on and sweat it all for 15 minutes, stir occassionaly. This will make the garlic and onions nice and soft, and the lid keeps the moisture in.
Put the flageolet beans in, and all the stock (looks a bit much at this point), max heat for a few minutes, scrape the bottom of the pan with your wooden spoon (this is called deglazing) and once it's boiling, knock heat back to a simmer and give it 20 minutes, lid is OFF now. The bottom of your pan will now be smooth as a babies bottom, all the stuck-on nightmare is in the sauce now.
Then whack the kale in, (it looks like it'll fill the pan, but it will wilt soon) and the cream, stir, and then put the lid ON and boil gently for 10 minutes, then take lid OFF and simmer for another 10 minutes, stirring occasioanally.It'll thicken on it's own, with the starch from the sausage stuffing and the beans....
And that is it. Season to taste.
It is an incredible way of using a massive head of kale, with my favourite beans, and good sausages, with minimal washing up and the finest sauce is created in that pot
Best thing I've cooked for a few weeeks, totally winter food![]()


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