Ingredients
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1 pound uncooked Italian or pork sausage links, cut into 3/4-inch slices
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2 ½ cups peeled winter squash, such as butternut squash, cut into 1-inch cubes
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1 ½ cups cubed potatoes
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2 medium fennel bulbs, trimmed and cut into 1-inch pieces
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1 large onion, chopped
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2 cloves garlic, minced
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1 (15 ounce) can red kidney beans, rinsed and drained
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½ teaspoon dried sage, crushed
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4 cups chicken broth or vegetable broth
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1 cup dry white wine
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4 cups chopped kale or fresh spinach
Directions
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In a large skillet, cook the sausage until browned; drain well.
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In a 5- to 6-quart slow cooker, place squash, potatoes, fennel, onion, garlic, beans and sage. Top with sausage. Pour broth and wine over all.
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Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours. Stir in kale (or spinach). Cover and cook 5 minutes more.
Nutrition Facts (per serving)
315 | Calories |
14g | Fat |
27g | Carbs |
16g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Serving Size 1 serving | |
Calories 315 | |
% Daily Value * | |
Total Carbohydrate 27g | 10% |
Dietary Fiber 14g | 50% |
Total Sugars 1g | |
Protein 16g | 32% |
Total Fat 14g | 18% |
Saturated Fat 5g | 25% |
Cholesterol 38mg | 13% |
Sodium 933mg | 41% |
Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.
* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.