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Pumpkin Sausage and Kale Ragout
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Large Skillet

Ingredients
  

  • 1 pound Italian sausage, casings removed
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 (15-ounce) can pumpkin puree
  • 1 (14.5-ounce) can diced tomatoes
  • 1 cup chicken broth
  • 1 teaspoon dried sage
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 cups chopped kale

Instructions
 

  • Place the sausage and onion in a large skillet over medium heat. Cook until the sausage is browned and the onion softens, breaking up the meat as it cooks.
  • Add the garlic and cook for one minute more, then transfer the mixture to the slow cooker.
  • Stir in the pumpkin puree, diced tomatoes, chicken broth, sage, thyme, salt, and pepper.
  • Cover and cook on low for 6 hours.
  • Stir in the kale, cover again, and cook for 30 more minutes until the kale wilts.

Notes

Stir the kale in only at the end so it keeps some texture instead of turning mushy. Leftovers thicken as they sit, so add a splash of broth when reheating. This ragout tastes even better the next day once the flavors have time to settle.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Large Skillet