Sweet Italian Sausages with Braised White Beans and Kale

Preheat the oven to 425 degrees F (220 degrees C).

Heat the Extra-Virgin Olive Oil (1 Tbsp) over medium-high heat in a medium, heavy pot or Dutch oven. Add the Sweet Italian Sausage Link (1 lb) and cook for 10 minutes, turning occasionally to brown them evenly.

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.

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.

Add the Dry White Wine (1/2 cup) and cook until reduced by half. Add the Canned Cannellini White Kidney Beans (4 1/4 cups), Tuscan Kale (3 cups), Canned Crushed Tomatoes (1 cup), Low-Sodium Chicken Stock (1 1/2 cups), Fresh Rosemary (1 sprig), and Kosher Salt (1 tsp) and bring to a boil. Lower the heat and cook at a full simmer for 35 minutes, stirring occasionally.

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.

Add Kosher Salt (1/4 tsp) and Ground Black Pepper (1/4 tsp), 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.

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.