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Serves : 4
© Susan Spungen

How to Make It

Step 1    

In a Dutch oven, heat 1 tablespoon of the oil over moderate heat. Add the sausage and cook, breaking the meat up with a fork, until the 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.

Step 2    

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.

Step 3    

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.

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.

Suggested Pairing

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.

You May Like

Aggregate Rating value: 5

Review Count: 268

Worst Rating: 0

Best Rating: 5

Author Name: Stella Maris

Review Body: Great stew! A go-to for me as well. I add smoked paprika as suggested in another review and that really improves the flavor.

Review Rating: 5

Date Published: 2017-01-07

Author Name: Paula Maouyo

Review Body: This is a go to / staple of my winter diet. I make it in big batches & freeze it to eat over the course of a few weeks, making my wallet, tummy, and tastebuds all very happy.

Review Rating: 5

Date Published: 2016-11-30