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Italian Tomato Stew with Fennel, Mushrooms and Spinach
BAREFEET IN THE KITCHEN15Ingredients
60Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1 lb. hot sausage
- 1/2 red onion (chopped small)
- 1 scallion (chopped finely)
- 1 fennel bulb (stalks sliced thinly and leaves roughly chopped)
- 6 mushrooms (large, roughly chopped, about 1 cup pieces)
- 1 tomato (large, chopped small or 1 can of diced tomatoes)
- 1 can diced fire-roasted tomatoes
- 1 can stewed tomatoes (Italian)
- 2 cups water
- 1 tsp. oregano
- 1 tsp. basil
- 1 tsp. salt
- 4 cups baby spinach leaves (add a bit more if not using kale with the spinach)
- 2 cups kale (chopped, I used the last of my peacock kale, optional)
- Pecorino Romano cheese (generous amount of finely shredded, or Parmesan cheese)
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