Bean and Sausage Stew

Source: Judy Davis

1 T olive oil

13-ounce package Italian sausage (chicken, turkey, soy, or pork)

5 cloves garlic, thinly sliced

1 19-ounce can white beans, drained

1 14.5 ounce can chicken broth (about 2 cups)

1 14.5 ounce can diced tomatoes, undrained

1 bunch kale

salt and pepper to taste

Slice sausage ¼ inch thick. Heat oil in Dutch oven over medium heat. Add sausage and cook, without stirring, until browned, about 3 minutes. Turn, add the garlic, and cook for 2 minutes more. Add beans, broth, tomatoes and their juices. Increase heat and bring to simmer. Fold each kale leaf in half lengthwise and remove the stem by ripping or cutting it. Chop or tear kale into pieces (small or large). Add kale to pan and cook, stirring occasionally, until wilted, 2 to 3 minutes. Season with salt and pepper.