Adapted from Bon Appétit, February 2013
Serves 4

2 tablespoons olive oil, divided
1 pound ground chorizo or Italian sausage
1 large onion, thinly sliced
4 garlic cloves, finely chopped
1 sprig fresh thyme
2 tablespoons white wine
2 15-ounce cans cannellini or navy beans, rinsed (or equivalent cooked dried beans)
2 cups chicken stock
Kosher salt, freshly ground pepper
5 ounces kale, torn or cut into bite sized pieces (about 10 cups)
2 teaspoons vinegar (white wine, sherry, etc.)

Heat 1 tablespoon oil in a large skillet over medium heat. Add sausage and cook until browned and cooked through, 15-20 minutes. Transfer sausage to a plate.

Reduce heat to medium. Heat remaining 1 tablespoon oil in same skillet. Add onion and garlic and cook, stirring occasionally, until onion is softened, 5-8 minutes. Deglaze pan with wine.

Add beans, broth, thyme and cook, crushing a few beans with the back of a spoon to thicken sauce, until slightly thickened, 8-10 minutes. Alternatively, puree onion, garlic, and ¼ of the beans; return to pan with remaining beans before simmering. Season with salt and pepper. Add kale by handfuls and cook just until done, about 5 minutes.

Mix sausage and vinegar into stew; add water to thin, if desired. Divide stew among bowls and serve with crusty bread.