Kale and White-Bean Stew

  1. In a Dutch oven, heat 1 tablespoon of the oil over moderate heat.
  2. Add the sausage and cook, breaking the meat up with a fork, until the it loses its pink color, about 2 minutes.
  3. Add the remaining tablespoon of oil to the pan and then stir in the onions.
  4. Cook, stirring occasionally, until the onions start to soften, about 3 minutes.
  5. Add the garlic and kale to the pan and cook, stirring, until the kale wilts, about 2 minutes.
  6. Stir in the tomatoes, salt, and pepper; bring to a simmer.
  7. Reduce the heat and simmer, covered, until the kale is tender, about 15 minutes.
  8. Stir the beans into the stew and cook until warmed through, about 5 minutes.
  9. 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)

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