Kale with Sausage and White Beans

Ingredients

• 2 tablespoons olive oil extra virgin 
• 0.5 pound spicy sausage gluten-free sweet italian (use sausage if cooking )
• 1  onion sliced thin
• 2 large garlic cloves sliced thin
• 1 pound kale thick roughly chopped (1 large bunch)
• 0.5 cup vegetable stock 
• 15 ounce beans white rinsed drained canned
• 4 servings salt and pepper 
• 4 servings splash of vinegar (cider, red wine, or sherry vinegar)

Equipment

• bowl
• frying pan
• pot
• slotted spoon

Directions

1. Heat the olive oil in a large sauté pan over medium heat and add the bulk sausage; if you can't find bulk sausage, remove the casings on the links.
2. Cook for 3-4 minutes, until the sausage is mostly cooked.
3. Remove with a slotted spoon to a bowl.
4. Add the onion slices to the pan and increase the heat to high. Cook until the edges of the onions brown, about 3-4 minutes.
5. Add the garlic and cook for another minute.
6. Return the sausage to the pan with the onions.
7. Add kale, salt, chicken stock, cover and cook:
8. Add the kale, sprinkle salt over everything, then add the chicken stock. Cover the pan, lower the heat to medium and cook for 2 minutes.
9. Add beans, lower heat, cover and cook: Uncover, mix everything well (the kale will have cooked down by now) and add the beans.
10. Cover the pot again and lower the heat to low. Cook another 5 minutes, then turn off the heat.
11. Let stand 5 minutes, sprinkle with a splash of vinegar and serve.