Gastography

This makes a satisfying and surprisingly hearty weeknight meal for two.

Italian Sausage, White Bean & Kale Ragout

1 lb. hot Italian sausage
1 onion, halved and sliced in 1/4 inch thick half moons
1 cup vegetable stock
2 Tbsp. sun dried tomatoes, diced
1 can cannellini beans, drained
2 fresh bay leaves
3 c. kale, washed and chopped
1 Tbsp. fresh thyme, chopped
1 Tbsp. preserved lemon, diced
1 Tbsp. white wine vinegar
Salt & pepper to taste
Hazelnut gremolata (optional, recipe below)

Put a large pan over medium heat. Add the sausage and cook until browned on all sides. Remove from the pan and set aside.

Put the pan back over the heat and add 1 Tbsp olive oil and the onions. Sautee until softened and beginning to brown.

Add vegetable stock, tomatoes, cannellini beans, bay leaves and kale. Sautee 10 minutes or until kale is wilted.

While your kale is working, slice the sausage into bite-sized rounds.

During the last 5 minutes of cooking, add the sausage, thyme, preserved lemon and vinegar. Taste. Salt and pepper if needed.

Top with hazelnut gremolata and serve.

Serves 2 for dinner with a little left over for lunch.

Hazelnut Gremolata

Toast 1/2 cup hazelnuts in a 350 degree oven for 6-8 minutes or until browned and smelling nutty. Cool & chop rough. Add to a bowl with 3 Tbsp. finely chopped parsley, the zest of 1 lemon, 1 clove minced garlic and a big pinch salt.

Toss a handful in anywhere you want a nice nutty crunch or need a hit of protein.