Kale With Italian Sausage; Garlic And Rosemary Beans - Cuisinart MSC-600A Instruction Booklet

Kale with Italian sausage

This dish takes a few steps to complete .
The kale is first steamed – this improves the
overall texture of the finished dish,
making it delicious and tender
Settings: Steam Brown/Sauté
Makes 4 serves
1 cup (250ml) water
1 bunch Kale or Swiss chard, (about
450g) washed
350g Italian sausage
2 teaspoons olive oil
2 garlic cloves, finely chopped
¼ cup dry white wine
1½ cups (375ml) salt-reduced chicken
stock
¼ teaspoon chilli flakes
extra virgin olive oil to serve
1 . Trim the ends of the kale and then cut each
stem into 2-3 pieces . To steam the kale: Put the
water into the cooking pot of the Multicooker
and insert the steaming rack . Set to Steam for 8
minutes; cover . Once tone sounds, put the kale
on the rack and cover with lid .
2 . Unit automatically turns off when steaming is
complete . Remove and reserve kale . Carefully
remove water if there is any and wipe cooking
pot dry . Cooking pot will be hot, so use caution .
3 . Remove the meat from sausage casing and
break into large chunks, discard casings . Put
the olive oil into the cooking pot set to Brown/
Sauté at 175°C . Once hot, cook sausage meat
until well browned; this takes about 10 minutes .
4 . Once sausage is
Sauté until the garlic is fragrant about
1 minute . Add
to cook down until almost evaporated . Scrape
up any flavoursome brown bits that have
accumulated in the bottom of the pan . Add
stock and chilli . Simmer ingredients for about 2
minutes to blend the flavours .
5 . Reduce the temperature to 150°C . Add reserved
kale and allow to simmer, covered with lid, for an
additional 5 minutes .
6 . Serve immediately drizzle with olive oil .
browned, add garlic .
white wine and
Garlic-Rosemary Beans
These are delicious served alongside lamb chops .
You can also purée them in a food processor to
make a white bean dip to serve with a crudités
platter (carrot & celery sticks) .*
Settings: Brown/Sauté Slow Cook
Makes about 4-6 serves
450g navy or cannellini beans
1 tablespoon olive oil
6 garlic cloves, crushed
2 fresh rosemary sprigs
½ teaspoon flaked salt
2½ cups (625ml) salt-reduced vegetable or
chicken stock
1 . Place the beans into a medium saucepan and
cover with water . Bring water to the boil then
remove pan from heat . Allow beans to stand
covered for 1 hour . Drain well and set aside .
2 . Put the oil in the cooking pot of the Multicooker
set to Brown/Sauté at 175°C . Once oil is hot,
add the garlic . Sauté until the garlic is fragrant,
about 1 minute . Add the remaining ingredients
(be sure to drain the beans) . Stir to combine,
cover with lid and switch to Slow Cook on High
for 4 hours . (Check the beans after 3 hours . If
they seem tender enough, turn the cooker off . If
not allow beans to cook for the ½-1 hour .)
3 . Once the time has expired, the unit will
automatically switch to Keep Warm .
allow
* If puréeing, more liquid (about ½ to 1 cup) will
need to be added when processing beans .
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