Beans with Kale and Portuguese Sausage

Name: Beans with Kale and Portuguese Sausage
Yield: 4 servings
Ingredients: 1 1/4 cup olive oil plus more for drizzling; 1 8 ounces Portuguese sausage (such as linguiça) or kielbasa sausage, sliced 1/2" thick; 1 1/2 medium onion, sliced; 1 4 garlic cloves, smashed; 1 Kosher salt, freshly ground pepper; 1 1 cup dry white wine; 1 1 small piece Parmesan rind (optional); 1 2 chiles de árbol or 1/4 teaspoon crushed red pepper flakes; 1 1 sprig thyme; 1 1 bay leaf; 1 4 cups low-sodium chicken broth; 1 1 15-ounce can diced tomatoes; 1 1 1/2 cups dried cranberry, navy, or cannellini (white kidney) beans (about 10 ounces), soaked overnight, drained; 1 4 cups baby kale or baby mustard greens; 1 1 tablespoon fresh lemon juice

From the kitchen of Carly

Smoky Portuguese sausage browns into crispy edges, then gets braised with white wine, garlic, and kale in a deeply savory broth. Tender beans and a whisper of heat make this one-pot meal surprisingly elegant for weeknight cooking.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11/4 cup olive oil plus more for drizzling
18 ounces Portuguese sausage (such as linguiça) or kielbasa sausage, sliced 1/2" thick
11/2 medium onion, sliced
14 garlic cloves, smashed
1Kosher salt, freshly ground pepper
11 cup dry white wine
11 small piece Parmesan rind (optional)
12 chiles de árbol or 1/4 teaspoon crushed red pepper flakes
11 sprig thyme
11 bay leaf
14 cups low-sodium chicken broth
11 15-ounce can diced tomatoes
11 1/2 cups dried cranberry, navy, or cannellini (white kidney) beans (about 10 ounces), soaked overnight, drained
14 cups baby kale or baby mustard greens
11 tablespoon fresh lemon juice

Instructions

Heat 1/4 cup oil in a large heavy pot over medium heat. Add sausage and cook, turning occasionally, until browned, about 5 minutes. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until onion begins to soften, about 5 minutes.
Add wine and cook, scraping up browned bits from bottom of pot and stirring occasionally, until wine is reduced by half, about 3 minutes. Add Parmesan rind, if using, chiles, thyme, bay leaf, broth, tomatoes, and beans. Bring to a boil, reduce heat, cover, and simmer gently, stirring occasionally and adding water as needed to keep beans submerged, until beans are tender, 1-1 1/2 hours. Mix in kale and lemon juice; season with salt and pepper. Serve beans drizzled with oil.
DO AHEAD: Beans can be cooked 3 days ahead. Cover and chill.