What to eat this month

Sausage, Kale and Flageolets

Sausage, Kale and Flageolets

Kale is the new blueberry, which doesn’t mean you have to start eating kale ice-cream, but just that due to its amazing vitamin and mineral count it has muscled its way up to the top of the Superfoods chart. Kale has had to tough it out through some pretty bad press (it’s true that it’s used to feed livestock, but what’s wrong with that?), but its moon (see Brassica Galactica, page 46) is definitely in the ascendancy now. This is one of my favourite slow-cooks – definitely rustic, but the flageolets bring it a touch of class.

What you need

Supper for 4

  • 200g dried flageolet beans (or 2 tins of cooked beans)
  • 3 tablespoons extra virgin olive oil
  • 500g sausages, something dense like Toulouse or Cumberland, cut into 2.5cm thick pieces
  • 4 cloves of garlic, thinly sliced
  • 1 heaped tablespoon rosemary, finely chopped
  • 1 large or 2 small red onions, cut into large dice
  • 800ml chicken stock
  • 75ml double cream
  • 300g kale (woody stalk removed), chopped roughly into 5cm pieces
  • a small handful of flat-leaf parsley, chopped
  • salt and pepper



  1. Soak the flageolets for 24 hours in cold water.
  2. Drain them, cover them with fresh water and cook them until tender but still holding their shape – anything from 1 to 2 hours.
  3. Heat the oil in a deep thick-bottomed stew pot, and fry the sausage bits until golden brown.
  4. Add the garlic and rosemary, then turn down the heat and stir in the onions.
  5. Cover with a lid and cook gently until the onions are soft and light brown, giving the occasional stir – 15 minutes.
  6. Pour in the chicken stock, the cooked and drained beans and a bit of seasoning.
  7. Bring to a relaxed simmer and cook for around 20 minutes, giving it a skim as you feel necessary.
  8. Stir in the cream and kale and mix well, then simmer for 10 minutes with a lid on and 10 without.
  9. Adjust the seasoning and finish with the chopped parsley.


Recipe from ‘Leon: Ingredients & Recipes' by Allegra McEvedy, published by Conran Octopus, 2008.