Kale and White Bean Stew
by Food & Wine Editors
dinner
Yield: 4 servingsTotal: 50 mins
Ingredients
You have 1 of 8
produce
- ○3 1/3 cupscanned diced tomatoes(canned)
- ○1 poundkale(tough stems removed, leaves washed well, and shredded)
- ○2onion(chopped)
- ✓3garlic(minced)
protein
- ○1/4 poundsausage(casings removed)
- ○4 cupscanned cannellini beans(canned, drained and rinsed)
pantry staple
- ○2 tablespooncooking oil(divided)
- ✓1/2 teaspoonblack pepper(freshly ground)
- ○1 1/4 teaspoonkosher salt
Instructions
- In a Dutch oven, heat 1 tablespoon of the oil over moderate heat. Add the sausage and cook.
- Break the meat up with a fork, until 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.
- 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.
My 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.']