Complete the menu with a tomato and red onion salad, sourdough bread, and poached pears (or canned) with raspberry sauce.
Recipe information
Yield
Makes 2 servings (can be doubled)
Ingredients
1 tablespoon olive oil
6 ounces kielbasa or linguiça sausage, cut into thin rounds
1 medium onion, chopped
2 3/4 cups canned low-salt chicken broth
1/2 large bunch kale, stems cut away, leaves thinly sliced
1 15-ounce can small white beans, drained
3/4 cup dry white wine
Preparation
Heat oil in heavy large saucepan over medium heat. Add sausage and onion; Sauté until onion is tender, about 6 minutes. Add broth and kale; bring to boil. Reduce heat to medium-low; simmer uncovered 10 minutes. Add beans and wine. Cook until kale is tender, about 10 minutes. Season with salt and pepper.
