1 tablespoon olive oil

16-ounces ground pork sausage

1 yellow onion, roughly chopped (approximately 2 cups)

1 large carrot, peeled and cut into 1/4-inch cubes

5 cups (approximately 1 bunch) loosely packed torn kale, hard stems removed, torn into bite size pieces

8 – 10 cups low-sodium chicken or vegetable stock

1, 15-ounce can red kidney beans

1, 15-ounce can black beans

1, 15-ounce can cannellini beans

2 garlic cloves, minced (approximately 2 tablespoons)

1 cup dry white wine, like sauvignon blanc

as needed, kosher salt

Method:

1.   In a large dutch oven or saucepan over medium – high heat, add olive oil and allow to heat, approximately 1 minute.

2.   Add pork sausage and using a wooden spoon, break into bite size pieces. Cook until meat has browned and is cooked through, approximately 4 – 5 minutes.

3.   Transfer cooked meat to a paper towel lined plate leaving excess fat drippings in the pan. Set the meat to the side.

4.   To the same pan over medium heat, add onions and cook while stirring occasionally until translucent, approximately 6 minutes. Add the carrot and allow to cook until slightly softened, approximately 5 minutes, Add the garlic and cook until just fragrant, approximately 20 seconds. Add kale and allow to cook while occasionally stirring until wilted, approximately 2 minutes.

5.   Add stock and white wine and bring to a boil. Once at a boil, add beans and cooked pork sausage. Cook uncovered until the beans are soft and heated through, approximately 2 – 4 minutes.

6.   Adjust seasoning to taste with salt and serve while hot. Note: taste before seasoning as the hock is naturally salty and additional salt may not be needed.

Kitchen Note: Feel free to use any type of pork sausage, or even chicken or beef!  If you prefer to use dry beans, soak them overnight in water and add them under step 5 partially covered and changing the cooking time to 2 1/2 – 3 hours, or until beans are tender.