Kale with Grilled Sausages and White Beans

  • 4 links Italian pork or turkey sausage, sweet or hot
  • 2 Tablespoons extra-virgin olive oil
  • 1 white onion, chopped
  • 2 cloves garlic, minced
  • ½ teaspoon salt
  • 3 bunches baby kale, stemmed, or 2 large bunches regular kale, stemmed, sliced in ½ inch ribbons
  • ½ cup each, white wine, water
  • 1 can (14 ounces) white beans, drained, rinsed
  • ½ cup thinly sliced sun-dried tomatoes

Prepare grill for medium high heat.  Grill sausages, until done, 5-8 minutes. (Or brown in skillet on stove until cooled through)  Slice in ½ inch rounds.  Set aside.

Heat oil in large skillet over medium-high heat.  Add onions and garlic; season with ¼ teaspoon salt.  Cook, stirring occasionally, until beginning to soften.  Add kale, wine and a half cup or so water, if needed. (You may need to add the kale in batches, allowing the first batch to cook down a bit to make room for the rest.)  Stir to coat kale; season with remaining ¼ teaspoon salt.  Cook until kale wilts, 6 minutes.   Stir in beans, and sun–dried tomatoes; cook until heated through, 5 minutes.  Serve topped with the grilled sausage.

Recipe published in the Hartford Courant July 2012

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