Kale With Sausage And Beans

• 2 T. Extra virgin olive oil (EVOO)
• 1 lb. sweet Italian sausage with fennel, casings removed
• 1 onion, chopped
• 1 carrot, peeled and coarsely chopped
• 2-3 small ribs of celery, sliced on an angle
• Handful of flat-leaf parsley, coarsely chopped
• 4 cloves garlic, sliced
• Salt & pepper
• 1 lb. Tuscan kale, center stem removed, leaves sliced
• 4 cups chicken stock
• 1 can (15 oz.) cannellini or borlotti beans, rinsed
• 1 can (14.5 oz) diced or crushed tomatoes with juice
• Warm, crusty bread, torn into bite-size pieces
• Freshly grated Pecorino Romano or Parmigiano-Reggiano, minced raw onion and EVOO to pass at the table.

1. 1. In a large pot, heat the EvOO, over medium-high heat. Add the sausage and cook, breaking up with the back of a wooden spoon, until browned, 3 to 4 minutes. Add the onion, carrot, celery, parsley and garlic; season with salt and pepper. Partially cover and cook, stirring occasionally, until the vegetables are softened, 4 to 5 minutes. Add the kale and cook, stirring often, until wilted, about 5 minutes. Add the stock, beans, tomatoes and juice, and a cup or two of water; bring to a simmer.
2. 3. In shallow bowls, place a few pieces of torn warm break and spoon the stew on top. Serve with the cheese, raw onion and EVOO for topping.

olive oil, sweet italian sausage, onion, carrot, celery, handful of flatleaf parsley, garlic, salt, tuscan kale, chicken stock, borlotti beans, tomatoes, crusty bread, freshly grated pecorino

Taken from www.epicurious.com/recipes/member/views/kale-with-sausage-and-beans-52937911 (may not work)