Name: Kale and White-Bean Stew Recipe
Prep time: 15 min
Cook time: 30 min
Yield: 4
Ingredients: 2 tbsp cooking oil; ¼ lb mild sausages; 2 onions; 3 cloves garlic; 1 lb kale; 3 cups diced tomatoes; 1¼ tsp salt; ½ tsp fresh ground black pepper; 4 cups cannellini beans

How To Make Kale and White-Bean Stew

Have a serving of this hearty and savory white-bean soup that combines the flavors of kale with beans, sausages, diced tomatoes, onions, and garlic.

Preparation: 15 minutes

Cooking: 30 minutes

Total: 45 minutes

Serves:

Ingredients

2tbspcooking oil
¼lbmild sausages,or hot sausages
2onions
3clovesgarlic
1lbkale
3cupsdiced tomatoes,(30 oz) canned, juice included
1¼tspsalt
½tspfresh ground black pepper
4cupscannellini beans,(38 oz) canned, drained, rinsed

Instructions

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

Recipe Notes

For a thicker sauce, mash some of the beans with a fork to thicken the sauce.
Shred the 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.
Wine Recommendation: Since this dish has a strong Portuguese influence, pair it with a rustic red from Portugal. Try one of the many delicious examples from the Douro or Ribatejo regions for a tasty combination of food and drink.