Vegan Sausage, Fennel, White Bean and Kale Stew

Yield: approximately 8 servings

The winter greens in the grocery store are ravishing right now making it impossible not to build some meals around them. This one is such a warm and welcoming dinner to come home to. Plus it's one of the tastiest infusions of antioxidants and flavorful vegan protein going. But you might have noticed that those are chick peas, not white beans, in the photo. I was in a hurry in a grocery store where I don't usually shop and reached for the first can I saw with a white colored bean-like object on the front. They were delicious in the stew, so use them if you have them, but next time I'll use white beans for a little more authentically Italian dish.

1 tablespoon olive oil
1 yellow onion, diced
1 fennel bulb, diced
coarse sea or kosher salt
3-4 cloves garlic, thinly sliced
1 red bell pepper, stemmed, cored and diced
1 package Gimme Lean vegan sausage
2 bay leaves
a pinch dried basil
a pinch dried oregano
a pinch smoked or sweet paprika
1 generous tablespoon dried sage
4 cups vegetable broth (if you want more of a soup than stew, add more broth)
1 can white beans (or chick peas), rinsed and drained
1 bunch kale, thick part of stem removed, and coarsely chopped

In a large pan or wok, heat olive oil to shimmering over medium-high. Add onion, fennel and a pinch of salt and saute, stirring frequently, until they start to turn golden. And garlic and red bell pepper and saute, stirring, until garlic is soft and red pepper is just softened slightly. Then crumble vegan sausage into the pan and continue sauteing with frequent stirring until it develops a light golden brown crust. Add next five ingredients and stir well. Stir in vegetable broth and white beans and bring to a simmer. Stir in kale and cook a few minutes until it is tender, but still bright green. Serve or cool and refrigerate, covered. I think it is best served the next day after the flavors have had ample time to marry.