Tuesday, January 12, 2010

White Bean and Sausage Stew

This recipe hails from the pages of Real Simple magazine. Generally their recipes are pretty lacking in flavor, but not this one! Holy cow, it was so good. And possibly the easiest dinner I've ever made.

1 Tbsp extra virgin olive oil
2 cloves thinly sliced garlic
2-3 links turkey sausage sliced into 1/2" thick rounds
1-2 cans reduced sodium chicken broth, depending on how broth you want the stew.
1 19 oz can cannellini beans (drained)
1 14.5 oz can diced tomatoes (not drained)
1 bunch kale (I used escarole cause Publix was out of kale...it was still good!)
Salt &Pepper
In a large dutch oven or pasta pot, heat olive oil over medium heat. Add sausage and cook on one side 3-4 minutes. Add garlic and flip sausage pieces, cooking another 3-4 minutes.
To the same pot, add the beans, chicken broth and tomatoes. Increase heat and bring to a simmer, but be careful not to boil or the skins of the beans may break.
Meanwhile, remove the stems from the kale (or escarole) and tear into large chunks. Add the greens to the stew and cook for several more minutes or until the kale is wilted. Add salt and pepper to taste and serve with delicious bread. So satisfying and so easy.

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