Double Kale Stew

1. 1

   In a stock pot or Dutch Oven, heat olive oil over medium heat.

2. 2

   Add onions and sausages. Stir and cook until onions become translucent and aromatic.

3. 3

   Add the garlic and kale to the pan and cook, stirring, until the kale wilts. Add tomatoes, salt, and pepper (to taste). Reduce the heat and simmer, covered, until the kale is tender, about 15 minutes.

4. 4

   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.

5. 5

   Place approximately 1/4 of the beans (half a can) in a bowl and mash (optional - this will thicken the stew)

6. 6

   Add the beans, both mashed and un-mashed, to the pot and cook additional 5-10 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.