Kale, Sausage & Cannellini Bean Stew
2tbsp avocado oil
4 sausages - casings removed
2 onions - chopped
3 garlic gloves - chopped
400g kale - stems removed, leaves shedded
2 x 400g tin chopped tomatoes
2 x 400g tin cannellini beans, drained and rinsed
2 handfuls of parsley - chopped
salt & pepper
In a casserole pot, heat 1 tbsp avocado oil over medium heat. Add the sausages and cook until they lose their pink colour, breaking them apart with a fork, about 2 mins.
Add 1 tbsp avocado oil and onions to the mixture. Cook until onions soften.
Add the garlic and kale to the pan and cook, stirring, until the kale wilts, about 2 minutes.
Stir in the tomatoes, season with salt and pepper; bring to a simmer.
Reduce the heat and simmer, covered, until the kale is tender, about 15 minutes.
Stir the beans into the stew and cook until warmed through, about 5 minutes. If you like, mash some of the beans with a fork to thicken the sauce.
Finish stew with fresh parsley and serve
Did you know?
Kale is one of the highest lutein-containing foods, which is important for eye health, in particular for its ability to protect different parts of the eye from light or oxygen damage.