Name: Kale and White-Bean Stew
Yield: 4
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) -

Recipe information

Cooking:

Servings per container:

Source:

More details

Ingredients for - Kale and White-Bean Stew

1. 2 tbsp. Cooking oil -

2. 1/4 lb. mild or hot sausages -

3. 2 onions -

4. 3 cloves garlic -

5. 1 lb. kale -

6. 3 c. canned diced tomatoes with their juice (two 15-ounce cans) -

7. 1 1/4 tsp. salt -

8. 1/2 tsp. fresh-ground black pepper -

9. 4 c. drained and rinsed canned cannellini beans (two 19-ounce cans) -

How to cook deliciously - Kale and White-Bean Stew

1. Stage

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.

2. Stage

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.

3. Stage

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.

4. Stage

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.

5. Stage

Wine 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.