Kale and White Bean Stew with Onions, Garlic and Tomatoes

Kale and White Bean Stew

• 2 tablespoons cooking oil
• 1/4 pound mild or hot sausages or chicken sausages, casings removed
• 2 yellow onions, chopped
• 3 cloves garlic, minced
• 1 bunch tuscan kale, tough stems removed, leaves washed well and shredded
• 3 1/3 cups canned diced tomatoes with their juice (two 15-ounce cans)
• 1 1/4 teaspoons salt
• 1/2 teaspoon fresh-ground black pepper
• 4 cups drained and rinsed canned cannellini beans (two 19-ounce cans)

 

In 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.

 

Add 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.

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

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