Sausages with Kale and White BeansIngredients :
1 large bunch castle (1 1 / 4 to 1 1 / 2 pounds)
4 cloves of garlic
1 1 / 2 pound sweet Italian sausages (about 8 links)
2 tablespoons olive oil
Major salt and freshly ground pepper
1 can (15 ounces) cannellini beans, drained and rinsed
2 tablespoons white wine vinegar
Method :Remove cabbage and discard thick stems from. Roughly chop the cabbage, wash and dry. Peel the garlic and slice thin.
Heat broiler and set rack 4 inches of heat. Pierce sausage all over with fork; broilerproof edges of the tray. Broil until browned and cooked for 8 to 10 minutes, turning occasionally.
While the sausages cooking in a large skillet, heat oil over medium. Add in the castle, garlic and 1 / 2 cup water, season with salt and pepper. Cover pan and cook, tossing occasionally, until wilted and tender goals, from 10 to 12 minutes. Add beans and vinegar. Cook, uncovered, stirring gently, until beans are heated through, 1 to 2 minutes. Adjust seasoning and serve.
