Kale with Sausage and White Beans
You could use any greens such as chard, turnip, beet, or collard. What ever you are used to.
A splash of vinegar (sherry, red wine or cider) is a nice touch right at the end of cooking.
1 Tbspolive oil
1/2 lbbulk, sweet italian sausage
1 largeonion, sliced thin (about 1 1/2 cups)
2 largegarlic cloves, sliced thin
1 lbfresh kale, roughly chopped, center thick rib removed
1/2 clow sodium chicken or vegetable stock
15-ounce cannelinni or white beans, rinsed, drained
·salt and pepper to taste.