Kale and White-Bean Stew Recipe

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.