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Ingredients
1 1/2 Pounds Italian sausage links, casings removed
1 Medium onion, chopped
8 Cups chopped fresh kale
2 Garlic cloves, minced
1/4 Teaspoon crushed red pepper flakes, optional
1/2 Cup white wine or chicken stock
1 (26 oz) Carton chicken stock
1 (15 oz) Can white kidney or cannellini beans, rinsed & drained
1 (14 1/2 oz) Can diced tomatoes
1/2 Cup sun-dried tomatoes (not packed in oil), chopped
1/4 Teaspoon pepper
Instructions
Crumble sausage into a Dutch oven; add onion. Cook and stir over medium heat until meat is no longer pink. Drain, reserving 1/4 cup drippings, set aside. Saut� kale in reserved drippings until wilted. Add garlic and, if desired, pepper flakes; cook for 1 minute. Add wine; cook 2 minutes longer.
Stir in the stock, beans, diced tomatoes, dried tomatoes, pepper and sausage mixture. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until kale is tender.