Ingredients
1 package (19-1/2 ounces) Italian turkey sausage links, casings removed1 medium onion, chopped8 cups chopped fresh kale2 garlic cloves, minced1/4 teaspoon crushed red pepper flakes, optional1/2 cup white wine or chicken stock3-1/4 cups chicken stock (26 ounces)1 can (15 ounces) cannellini beans, rinsed and drained1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained1/2 cup sun-dried tomatoes (not packed in oil), chopped1/4 teaspoon pepper
Preparation
In a 6-qt. stockpot, cook sausage and onion over medium heat until no longer pink, breaking into crumbles, 6-8 minutes. Remove with a slotted spoon.
Add kale to pot; cook and stir 2 minutes. Add garlic and, if desired, pepper flakes; cook 1 minute. Add wine; cook 2 minutes longer.
Stir in sausage mixture and remaining ingredients. Bring to a boil. Reduce heat; simmer, covered, until kale is tender, 15-20 minutes.
