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  • 1 pound pound sweet Italian sausages, cut into bite-sized
  • 1 large onion, vertically sliced
  • 3/4 pound crimini mushrooms, halved or quartered
  • 2 large carrots, diced
  • 1 -- celery stalk, diced
  • 1 pound pound lean ground beef
  • 1 cup cup dry red wine
  • 3 (14-ounce) cans diced tomatoes
  • 1 cup water
  • 2 tablespoons tomato paste
  • 2 teaspoons dried oregano
  • 1 teaspoon coarse salt
  • 1/4 teaspoon crushed red pepper
  • 1 1/2 pounds kale or collard greens, stems removed and leaves coarsely chopped
  • 4 cups cooked polenta (optional)
  • 1/2 cup (2 ounces) grated Parmigiano Reggiano cheese


  1. Heat a Dutch oven or large pot over medium-high heat. Add sausages; cook until brown on all sides. Remove to plate lined with paper towels. Add onion and mushrooms to pot; cook stirring occasionally to loosen brown bits, until vegetables are goldren brown, about 5 mintues. Add carrots and celery; cook 2 minutes. Add beef in small clumps; cook, breaking up beef with a large spoon, until meat is brown.
  2. Return sausages to pot. Add wine, tomatoes, water, tomato paste, oregano, salt and pepper. Stir well. Cover and bring to a simmer. Reduce heat; add greens in batches and cover. As one batch wilts, add another. Cover and simmer 1 1/2 hours. Serve over polenta, if using, and sprinkle with cheese.

—Recipe by Jean Kressy

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The recipe was originally published as Beef and Sausage Stew with Winter Greens on

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