Ingredients

  • 2 tablespoons of olive oil
  • 2 garlic cloves - minced
  • 4 links of pasture-raised garlic pork sausage - 1/2 inch slices
  • 1 1lb bunch of kale - trimmed
  • 1 cup of pasture-raised chicken bone broth
  • kosher salt - to taste
  • 1 15oz can of cannellini beans - drained and rinsed
  • 1 tablespoon of red wine vinegar

Directions

  1. Heat a large Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add garlic; sauté 30 seconds.
  2. Add kale, turning with tongs to coat. Add broth; cover and cook 3 minutes. Add salt and bean; cook; uncovered, 5 minutes, stirring occasionally. Remove from heat, and stir in vinegar. Sprinkle with cheese, if desired.

* Chef tip - add pasture-raised ground pork sausage to the dish*