Ingredients
2 tbsp. Cooking oil
1/4 lb. mild or hot sausages
2 onions
3 cloves garlic
1 lb. kale
3 c. canned diced tomatoes with their juice (two 15-ounce cans)
1 1/4 tsp. salt
1/2 tsp. fresh-ground black pepper
4 c. drained and rinsed canned cannellini beans (two 19-ounce cans)
Preparation
Step 1In 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.Step 2Add 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.Step 3Stir 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.Step 4Notes: 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.Step 5Wine 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.
