I came across this Italian kale while my Hubby and I were shopping at the farmers market and I fell in love. It’s much softer and flat and its stalks aren’t as big and hard as the American variety. If you can’t find it just use regular kale and put it in with the beans after about 10 minutes instead of 20 minutes. These beans are creamy, like mashed potatoes, and the cheese just puts them over the top.
Tuscan White Beans, Italian Kale & Turkey Sausage
8 oz loose turkey sausage
1 onion, diced
4 garlic cloves, minced
4 15.5 oz cans cannellini beans, drained and rinsed
2 Tbs chopped fresh sage
1/4 cup chopped fresh basil
3 cups chicken stock
2 cups water
1 bunch Italian Kale (also called Covolo Nero)
2 Tbs olive oil
1/2 cup freshly grated Pecorino cheese
salt & pepper
In a large pot add one tablespoon of the olive oil and turkey sausage, cook while breaking the sausage apart. Next add the diced onions and garlic. Once the onions start to soften add the beans, sage, stock and water and salt & pepper. Cook on medium for 20 minutes. Remove any hard stalks from kale and chop into pieces. Add the kale to the pot and cook an additional 10 minutes. Remove from the heat and add the basil, remaining olive oil and cheese. Serve as a side dish or as a meal… Delicious!