Kale and White-Bean Stew

1. 1

   In a Dutch oven, heat 1 tablespoon of the oil over moderate heat.

2. 2

   Add the sausage and cook, breaking the meat up with a fork, until the it loses its pink color, about 2 minutes.

3. 3

   Add the remaining tablespoon of oil to the pan and then stir in the onions.

4. 4

   Cook, stirring occasionally, until the onions start to soften, about 3 minutes.

5. 5

   Add the garlic and kale to the pan and cook, stirring, until the kale wilts, about 2 minutes.

6. 6

   Stir in the tomatoes, salt, and pepper; bring to a simmer.

7. 7

   Reduce the heat and simmer, covered, until the kale is tender, about 15 minutes.

8. 8

   Stir the beans into the stew and cook until warmed through, about 5 minutes.

9. 9

   If you like, mash some of the beans with a fork to thicken the sauce.

* Per serving · 4 servings · Values may vary.

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