Kale and White-Bean Stew

Ingredients

• 3.3 cups tomatoes diced with their juice (two 15-ounce cans) canned
• 2 tablespoons cooking oil 
• 3 cloves garlic minced
• 0.5 teaspoon fresh-ground pepper black
• 1.5 quarts kale shredded washed well
• 2  onions chopped
• 1.3 teaspoons salt 
• 0.3 pound sausages hot

Equipment

• frying pan
• dutch oven

Directions

1. In a Dutch oven, heat 1 tablespoon of the oil over moderate heat.
2. Add the sausage and cook, breaking the meat up with a fork, until the it loses its pink color, about 2 minutes.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.