Half a yellow onion, diced, from King’s Crown Organic
2 tablespoons olive oil
1 dried chili pepper from Prairie Winds Heritage Farm
1 lb pork sausage from Elkhorn Ranch South
1 cup cooked white beans from Agrarian Harvest
1 bunch kale, washed and chopped from Kraay’s Market & Garden
1 quart stock* or water
Salt & pepper to taste
*You can make an easy vegetable stock using the onion peels and kale stems, with a quart of water, simmered for 15 minutes and strained, to add extra flavor.
Warm olive oil in a large saucepan over medium-high heat. Once warm, add in diced onions.
After a few minutes, add salt, and chili pepper to the onions. Stir, and continue to cook until the onions are aromatic and soft.
Add in sausage and brown both sides. Add in white beans and kale, stirring together, and warm for a few minutes. Pour in stock until all ingredients are submerged.
Heat to a simmer, and cook until kale is wilted, approximately 10 minutes. Serve & enjoy!