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 (as needed) 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.

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.