Ingredients Jump to Instructions ↓

  1. 2 tablespoon(s) cooking oil

  2. 1/4 pound(s) mild or hot sausages , casings removed

  3. 2 onions , chopped

  4. 3 cloves garlic , minced

  5. 1 pound(s) kale , tough stems removed, leaves washed well and shredded (about 1 1/2 quarts)

  6. 3 1/3 cup(s) canned diced tomatoes with their juice (two 15-ounce cans)

  7. 1 1/4 teaspoon(s) salt

  8. 1/20 teaspoon(s) fresh-ground black pepper

  9. 4 cup(s) drained and rinsed canned cannellini beans (two 19-ounce cans)

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.

  4. Notes: Shred kale leaves as fine as possible when making quick soups and stews, so that each bite will include tender greens instead of a chewy mouthful.

  5. Wine Recommendation: Since this dish has a strong Portuguese influence, why not pair it with a rustic red from Portugal? Try one of the many delicious examples from the Douro or Ribatejo regions for a lusty combination of food and drink.


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