Ingredients
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2 tablespoons cooking oil, divided
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1/4 pound mild or hot sausages, casings removed
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2 onions, chopped
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3 garlic cloves, minced
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1 pound (about 6 cups) kale, tough stems removed, leaves washed well, and shredded
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3 1/3 cups canned diced tomatoes (two 15-ounce cans) with their juice
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1 1/4 teaspoons kosher salt
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1/2 teaspoon freshly ground black pepper
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4 cups canned cannellini beans (two 15.5-ounce cans), drained and rinsed
Directions
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Ingredients.
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In a Dutch oven, heat 1 tablespoon of the oil over moderate heat. Add the sausage and cook.
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Break the meat up with a fork, until it loses its pink color, about 2 minutes.
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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.
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Add the garlic and kale to the pan.
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Cook, stirring, until the kale wilts, about 2 minutes.
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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.
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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.
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.
Suggested Pairing
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.