A hearty, simmering stew is the perfect way to feed a crowd coming in from the cold. Kale and White Bean Stew is savory and light, and the perfect “dip” for fresh garlic toast.
Kale and White Bean Stew
1 large onion, chopped
3 garlic cloves, finely chopped
2 tablespoons olive oil
1 pound Italian sausage, casings removed
3/4 cups dry white wine
2 (15 ounce) cans cannellini (white kidney) beans, rinsed
3 cups chicken broth
1 (15 ounce) can diced tomatoes
1 bunch lacinato kale, tough stems removed, chopped
Kosher salt, freshly ground pepper
Parmesan cheese, for serving
Heat olive oil in a large Dutch oven over medium heat. Add sausage and cook, breaking up with the back of a wooden spoon until crumbly, until just browned, about 5-6 minutes.
Toss in the onion and garlic and sauté until soft, about 5 minutes. --Season with salt and pepper.
Pour in the white wine and stir up the browned sausage bits from the bottom of the pan and reduce by half.
Add the beans, broth, and tomatoes and simmer for 15 minutes, until thickened.
Add kale by large handfuls and cook for 5 minutes more, until soft.
Serve sprinkled with Parmesan cheese and with garlic toasts.
8 slices baguette, sliced 1/2 inch thick on a bias
2 cloves garlic, smashed
Extra virgin olive oil
Heat oven to 450 degrees.
Place bread on sheet tray and toast until crisp, about 8 minutes.
Rub each side of the toast with smashed garlic.
Drizzle with olive oil and sprinkle lightly with salt.