4 links Italian pork or turkey sausage, sweet or hot
2 tablespoons extra-virgin olive oil
1 white onion, peeled and chopped
2 garlic cloves, peeled and minced
1/2 teaspoon salt, divided
3 bunches baby kale, stemmed, or 2 large bunches regular kale, stemmed, sliced in 1/2-inch ribbons
1/2 cup white wine
1 (14-ounce) can white beans, drained, rinsed
1/2 cup thinly sliced sun-dried tomatoes
Prepare grill for medium high heat and grill the sausages, turning, until done, 5 to 8 minutes. (Or brown sausages in a skillet over medium-high heat until cooked through.) Slice sausages into 1/2-inch rounds.
Meanwhile, heat the oil in a large skillet over medium-high heat. Add the onions and garlic, season with 1/4 teaspoon of the salt and cook, stirring occasionally, until beginning to soften. Add the kale, wine and about 1/2 cup water, or as needed. (You may need to add kale in batches, allowing first batch to cook down a bit to make room for remaining) Stir to coat kale and season with remaining salt. Cook until kale wilts, for about 6 minutes.
Stir in the beans and sun-dried tomatoes; cook until heated through, about 5 minutes. Serve topped with grilled sausages.
Makes 4 servings.