Kale and White Bean Stew

Kale and White Bean Stew

Combining two Portuguese favorites — kale-sausage soup and a bean, sausage, and tomato stew — makes a simple, sensational one-pot meal. To keep the focus on the vegetables, we've used just a tiny amount of fresh sausage; you can add more, if you like, or substitute dried chorizo or pepperoni.


  • 2 tablespoons cooking oil, divided
  • 1/4 pound mild or hot sausages, casings removed
  • 2 onions, chopped
  • 3 garlic cloves, minced
  • 1 pound (about 6 cups) kale, tough stems removed, leaves washed well, and shredded
  • 3 1/3 cups canned diced tomatoes (two 15-ounce cans) with their juice
  • 1 1/4 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 cups canned cannellini beans (two 15.5-ounce cans), drained and rinsed


  1. In a Dutch oven, heat 1 tablespoon of the oil over moderate heat. Add the sausage and cook.
  2. Break the meat up with a fork, until it loses its pink color, about 2 minutes.
  3. 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.
  4. Add the garlic and kale to the pan.
  5. Cook, stirring, until the kale wilts, about 2 minutes.
  6. 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.
  7. 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.

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