Cooking Instructions
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Step 1
Preheat the oven to 425 degrees F (220 degrees C).
Step 2
Heat the
Extra-Virgin Olive Oil (15 mL)
over medium-high heat in a medium, heavy pot or Dutch oven. Add the
Sweet Italian Sausage Links (455 g)
and cook for 10 minutes, turning occasionally to brown them evenly.
Step 3
Transfer to a sheet pan and roast for 10-15 minutes, depending of the size of the sausages, until cooked through and no longer pink inside. Set aside.
Step 4
Meanwhile, drain any excess fat from the pot, leaving only a thin coating of oil on the bottom. (Or, if the pot looks dry, add a splash of olive oil.) Add the
Vidalia Onion (1)
and
Garlic (3 cloves)
and cook over medium-low heat for 10 minutes, until the onions are browned and translucent.
Step 5
Add the
Dry White Wine (120 mL)
and cook until reduced by half. Add the
Canned Cannellini White Kidney Beans (850 g)
,
Tuscan Kale (200 g)
,
Canned Crushed Tomatoes (240 g)
,
Low-Sodium Chicken Stock (360 mL)
,
Fresh Rosemary (1 sprig)
, and
Kosher Salt (6 g)
and bring to a boil. Lower the heat and cook at a full simmer for 35 minutes, stirring occasionally.
Step 6
Discard the rosemary sprig and any large pieces of garlic. Using the back of a wooden spoon, press of some of the beans against the side of the pot to lightly mash them. Do this about 4 or 5 times until the sauce has thickened slightly.
Step 7
Add
Kosher Salt (2 g)
and
Ground Black Pepper (as needed)
, stir to combine, and then place the cooked sausages on top of the beans. Simmer for 3 more minutes, until the sausages are warmed through.
Step 8
To serve, spoon some of the beans into the bottom of a shallow bowl or deep plate. Top with a sausage and sprinkle with
Parmesan Cheese (to taste)
. Serve hot with
Rustic Bread (to taste)
on the side.
