Hearty one-pot braise of Italian sausage, cannellini beans, and kale in tomato-wine sauce with garlic and herbs.
Brown the sausage thoroughly before adding liquid to develop deep flavor and render fat. Stir kale in two batches if your pot is small; it wilts significantly as it cooks.
If white wine is unavailable, substitute with additional chicken broth or apple cider vinegar (2 tbsp). Braise can be made 1 day ahead; store covered in the refrigerator and reheat gently on the stovetop.
Ingredients
Scale
Measurement units
- 1 lb Italian sausage links
- 1 medium yellow onion
- 4 garlic cloves
- 2 cans (15 oz each) cannellini beans
- 6 oz kale
- 1 can (28 oz) crushed tomatoes
- ½ cup dry white wine
- 1 cup chicken broth
- 2 tbsp olive oil
- 1 tsp dried oregano
- ¼ tsp red pepper flakes
- salt (to taste)
- black pepper (to taste)
- 2 tbsp fresh parsley (for garnish)
- ¼ cup grated Parmesan (for serving)
Ingredients
Scale
Measurement units
- 1 lb Italian sausage links
- 1 medium yellow onion
- 4 garlic cloves
- 2 cans (15 oz each) cannellini beans
- 6 oz kale
- 1 can (28 oz) crushed tomatoes
- ½ cup dry white wine
- 1 cup chicken broth
- 2 tbsp olive oil
- 1 tsp dried oregano
- ¼ tsp red pepper flakes
- salt (to taste)
- black pepper (to taste)
- 2 tbsp fresh parsley (for garnish)
- ¼ cup grated Parmesan (for serving)
Instructions
Brown the sausage
Heat olive oil (2 tablespoon) in a Dutch oven over medium-high heat.
Add 1 lb sausage (casings removed), breaking it into bite-sized pieces with a wooden spoon.
Cook, stirring occasionally, until the sausage is browned and no longer pink, about 6–8 minutes.
Transfer sausage to a plate; leave rendered fat in the pot.
Equipment: Dutch oven or large heavy pot, wooden spoon or silicone spatula
Build the base
Add 1 medium diced onion (1 medium) to the pot and sauté until softened, about 3 minutes.
Stir in 4 minced garlic cloves, dried oregano (1 teaspoon), and red pepper flakes (¼ teaspoon); cook for 1 minute until fragrant.
Pour in dry white wine (½ cup) and scrape up any browned bits from the bottom of the pot.
Equipment: Dutch oven or large heavy pot
Simmer the braise
Return the sausage to the pot and add 1 can (28 oz) crushed tomatoes (1 can (28 oz)), 2 cans (15 oz each) drained and rinsed cannellini beans (2 cans (15 oz each)), and chicken broth (1 cup).
Bring to a simmer, then reduce heat to medium-low and cook uncovered for 15 minutes to meld flavors.
Stir in 6 oz chopped kale (6 oz) in batches, pressing it down as it wilts, until fully incorporated.
Simmer for another 5 minutes until kale (6 oz) is tender.
Equipment: Dutch oven or large heavy pot
Season and finish
Taste and adjust with salt and black pepper as needed.
Ladle into bowls and garnish with fresh parsley and Parmesan if desired.
Before you cook
Cook notes
- • Brown the sausage thoroughly before adding liquid to develop deep flavor and render fat.
- • Stir kale in two batches if your pot is small; it wilts significantly as it cooks.
- • Braise can be made 1 day ahead; store covered in the refrigerator and reheat gently on the stovetop.
- • For a lighter version, use turkey or chicken sausage; reduce cook time by 5 minutes.
- • If white wine is unavailable, substitute with additional chicken broth or apple cider vinegar (2 tbsp).
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