Kale and Sausage Stew with Cannellini Beans

Good stews don't need to take hours to cook in order to be amazing. You just need to use the right ingredients and techniques. We suggest using pork sausage but you can try it with turkey or chicken instead.



15 Mins

Prep Time

15 Mins

Cook Time


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Toss the Kale with the Seasoning

Combine the following ingredients and gently massage the sliced kale for 2 minutes until it feels soft and shiny. Set aside.

  • Kale(thinly sliced)1 ½ cups
  • Extra Virgin Olive Oil1 Tbsp.
  • Kosher Salt1 pinch

Cooking Steps

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1. Add the Oil While Preheating the Pan

Add the oil and set the temperature to 300°F/ 150°C (medium).

  • Extra Virgin Olive Oil2 Tbsps.

2. Add and Cook the Onion and Garlic

Add the aromatics and cook for 1 minute or until translucent making sure they don't toast or burn.

  • Yellow Onion(diced small)½ cup
  • Garlic Clove(finely chopped)1

3. Sear the Pieces of Sausage

Add the sausage and sear for 3 minutes, occasionally flipping the meat. Make sure not to break down the meat too much in order to keep the stew chunky.

  • Mild Italian Sausage(cut into medium size pieces)½ lb.

4. Braise the Stew

Add the following ingredients and lower the temperature to 230°F/ 110°C (low). Cook for 8 to 9 minutes or until the sauce has reduced and thickened and the sausage is fully cooked.

  • Crushed Tomatoes½ cup
  • Chicken Stock½ cup
  • Kale(tossed)1 ½ cups
  • Chili Flakes½ tsp.
  • Kosher Salt½ tsp.

5. Add the Beans and Finish the Stew

Add the beans and lower the temperature to 225°F/ 110°C (low) and cook for 2 minutes while gently stirring occasionaly. Make sure not to break the beans.

  • Cannellini Beans(canned, strained)½ cup

6. Serve as Desired

Turn off the heat and enjoy this chunky stew with a nice slice of toasted bread or a fresh side salad.