Beef and Sausage Stew with Winter Greens

When I was a Girl Scout, I remember we prepared Hunters Stew over an open fire in a Dutch Oven.  This stew recipe can be prepared on your grill in a pan of your choice. If you grill the whole sausages before cutting them up and adding them to the pan the flavor will be even better.

1 pound sweet Italian sausages cut into bite-sized

1 onion, vertically sliced

3/4 pound Crimini mushrooms, halved or quartered

2 carrots, diced

1 celery stalk, diced

1 pound lean ground beef

1 cup dry red wine

3 (14-ounce) cans dice tomatoes

1 cup water

2 tablespoons tomato paste

2 teaspoons dried oregano

1 teaspoon kosher salt

1/4 teaspoon crushed red pepper

1 1/2 pounds kale or collard greens, stems removed and leaves coarsely chopped

4 cups cooked polenta optional

1/2 cup (2 ounces) grated Parmigiano Reggiano cheese

Heat a Dutch oven or large pot over medium-high heat. Add sausages; cook until brown on all sides. Remove to plate lined with paper towels. Add onion and mushrooms to pot; cook stirring occasionally to loosen brown bits, until vegetables are golden brown, about 5 minutes. Add carrots and celery; cook 2 minutes. Add beef in small clumps; cook, breaking up beef with a large spoon, until meat is brown.

Return sausages to pot. Add wine, tomatoes, water, tomato paste, oregano, salt and pepper. Stir well. Cover and bring to a simmer. Reduce heat; add greens in batches and cover. As one batch wilts, add another. Cover and simmer 1 1/2 hours. Serve over polenta, if using, and sprinkle with cheese.