APPLE, KALE, AND SAUSAGE STEW

Photo Credit: The Decorated Cookie

Even with the warmer weather, the slow cooker can be a great way to not turn your oven on and produce that extra heat. It keeps things simple for a busy day or night when you want a light bite, without the stress of complicated cooking. You can spice things up as much as desired, or keep it cool. Chicken, veggie or vegan sausage works well here.

INGREDIENTS
1 medium apple (Braeburn or Honeycrisp), peeled, cored, chopped 
14 ounces vegetable broth, low sodium
2 pounds kale, washed, stems removed and chopped or torn into bite-size pieces
1 15-ounce can of diced tomatoes, low sodium 
1/2 Vidalia onion, chopped (about ½ cup)
2 Tablespoons apple cider vinegar
1 teaspoon crushed red pepper
1 teaspoon smoked paprika (yes, the smoked makes a difference here)
¼ teaspoon salt (optional)
1 package sausage (pre-cooked chicken, veggie, or vegan), chopped into bite-size pieces

PREPARATION
Place apple through smoked paprika in a large slow cooker. Cook on low for 3-4 hours, stirring every 30-45 minutes. Add pre-cooked sausage for the last 30 minutes to heat up. Makes 2-3 dinner servings.

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