Autumn Kale & Sausage Stew

by Regina Cozzi


This nutritious slow cooker recipe is a great source of vitamin K, vitamin A, vitamin C and iron.





2 tbsp olive oil

1/2 cup water

6 mild Italian sausages

8 medium potatoes

1 can of diced tomatoes

5 kale leaves

1 package Knorr® homestyle chicken stock

1 tsp caraway seeds

Ground pepper




Cut sausages into 2 inch pieces.

Cut potatoes into quarters.

Cut kale into 4 inch pieces.

Add sausages, potatoes, water and oil in slow cooker.

Add stock, kale and tomatoes.

Top with pepper and caraway seeds.


The caraway seeds give this dish a distinct aroma!


Cook on LOW for 8 hours.
Check out the video below for a quick demonstration.



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One comment

  • Randy Lauff

    My mom made this – as kids, we relished the sausage, tolerated the potatoes and forced the kale. Now, I make it and love it all.

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