Beans, Kale and Sausage

By u101866

Ingredients

• 1/4 cup olive oil plus more for drizzling
• 8 ounces Portuguese sausage (such as linguiça) or kielbasa sausage, sliced 1/2" thick
• 1/2 medium onion, sliced
• 4 garlic cloves, smashed
• Kosher salt, freshly ground pepper
• 1 cup dry white wine
• 1 small piece Parmesan rind (optional)
• 2 chiles de árbol or 1/4 teaspoon crushed red pepper flakes
• 1 sprig thyme
• 1 bay leaf
• 4 cups low-sodium chicken broth
• 1 15-ounce can diced tomatoes
• 1 1/2 cups dried cranberry, navy, or cannellini (white kidney) beans (about 10 ounces), soaked overnight, drained
• 4 cups baby kale or baby mustard greens
• 1 tablespoon fresh lemon juice

Preparation

Step 1

Heat 1/4 cup oil in a large heavy pot over medium heat. Add sausage and cook, turning occasionally, until browned, about 5 minutes. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until onion begins to soften, about 5 minutes.

Add wine and cook, scraping up browned bits from bottom of pot and stirring occasionally, until wine is reduced by half, about 3 minutes. Add Parmesan rind, if using, chiles, thyme, bay leaf, broth, tomatoes, and beans. Bring to a boil, reduce heat, cover, and simmer gently, stirring occasionally and adding water as needed to keep beans submerged, until beans are tender, 1-1 1/2 hours. Mix in kale and lemon juice; season with salt and pepper. Serve beans drizzled with oil.

DO AHEAD: Beans can be cooked 3 days ahead. Cover and chill.