Kale and White-Bean Stew
- 2 tablespoons cooking oil
- 1/4 pound mild or hot sausages, casings removed
- 2 onions, chopped
- 3 cloves garlic, minced
- 1 pound kale, tough stems removed, leaves washed well and shredded (about 1 1/2 quarts)
- 3 1/3 cups canned diced tomatoes with their juice (two 15-ounce cans)
- 1 1/4 teaspoons salt
- 1/2 teaspoon fresh-ground black pepper
- 4 cups drained and rinsed canned cannellini beans (two 19-ounce cans)
- In a Dutch oven, heat 1 tablespoon of the oil over moderate heat.
- Add the sausage and cook, breaking the meat up with a fork, until the it loses its pink color, about 2 minutes.
- Add the remaining tablespoon of oil to the pan and then stir in the onions.
- Cook, stirring occasionally, until the onions start to soften, about 3 minutes.
- Add the garlic and kale to the pan and cook, stirring, until the kale wilts, about 2 minutes.
- Stir in the tomatoes, salt, and pepper; bring to a simmer.
- Reduce the heat and simmer, covered, until the kale is tender, about 15 minutes.
- Stir the beans into the stew and cook until warmed through, about 5 minutes.
- If you like, mash some of the beans with a fork to thicken the sauce.
cooking oil, onions, garlic, kale, tomatoes, salt, freshground black pepper, beans
Taken from www.foodandwine.com/recipes/kale-and-white-bean-stew (may not work)