Yet another version of the italian sausage, white bean, and kale stew. This time I used hot italian sausage and red chard instead of kale. I also used 4 cups of the greens instead of 8 cups and I think it's better this way. I like the spiciness of the hot sausage, but I think I prefer kale in this. It's a much sturdier green. Next time I make this I might skip the thickening step and leave it brothy. I might also skip the mustard.

1 teaspoon olive oil
2 cups sliced leeks
4 garlic cloves, minced
1 1/4 pounds hot Italian sausage, casings removed
1/2 cup dry white wine
3 cups chicken stock
1 1/2 cups water
2 tablespoons Dijon mustard
1/4 tsp salt, or more to taste
1/4 tsp black pepper
1 15.5 oz can cannellini or other white beans, drained
4 cups red chard, cut into short, thin strips
2 tablespoon flour
1/2 cup water

Heat oil in a Dutch oven over medium heat. Add leeks, sauté 6 minutes or until tender and golden brown. Add garlic, sauté 1 minute. Transfer leek mixture to a large bowl.

Cook sausage in the pan until no longer pink, breaking up into bite sized pieces. Drain off excess fat and transfer to the bowl with the leeks.

Add wine to pan and scrape up any leftover bits. Add broth, 1 1/2 cups of water, and mustard to pan, bring to boil. Stir in sausage and leeks, salt, and pepper. Cover, reduce heat, and simmer 40 minutes.

Stir in beans and chard. Cover and simmer 10 minutes.

Combine flour and 1/2 cup water. Stir into the stew. Cook and stir until thickened and bubbly.

Yield: 6 servings