One-Skillet Tuscan Sausage, White Bean, and Kale Stew

Prepare the vegetables: Peel and finely dice 1 yellow onion. Peel and finely dice 2 medium carrots. Finely dice 2 celery stalks. Peel and mince 4 garlic cloves. Finely chop 1 TBSP of fresh rosemary. Wash 1 bunch of Lacinato kale, strip the leaves from the woody stems, and chop the leaves into bite-sized pieces. Drain and rinse 30 oz of canned cannellini beans.

Heat 1 TBSP of olive oil in a large skillet or Dutch oven over medium-high heat. Add 2 lb of raw bulk mild Italian sausage. Cook, breaking the meat apart with a wooden spoon, until browned and crispy, about 8 minutes. Ensure a deep golden-brown fond (caramelized buildup) forms on the bottom of the pan.

Using a slotted spoon, transfer all the cooked sausage to a clean bowl, leaving the rendered fat in the skillet. Measure out exactly half of the cooked sausage (approximately 1 lb) and transfer it to an airtight container. Let it cool, then refrigerate to reserve for the Day 4 gnocchi bake.

Reduce the heat to medium. To the skillet with the rendered sausage fat, add the diced yellow onion, diced carrots, and diced celery. Season with 1/2 tsp of kosher salt and 1/4 tsp of black pepper. Sauté, stirring occasionally, until the vegetables begin to soften and brown slightly, about 5 minutes.

Stir in the 4 minced garlic cloves, 1 tsp of crushed fennel seeds, 1 TBSP of chopped fresh rosemary, and 2 TBSP of tomato paste. Cook, stirring constantly, for 2 minutes until the tomato paste darkens to a brick-red color and the aromatics are highly fragrant.

Pour in 1/2 cup of dry white wine. Use your wooden spoon to vigorously scrape up all the caramelized browned bits (fond) from the bottom of the skillet. Simmer until the wine has reduced by half, about 2 minutes.

Pour in 3 cups of low-sodium chicken broth. Add the 30 oz of drained and rinsed cannellini beans and the remaining 1 lb of cooked sausage back into the skillet. Bring the mixture to a boil, then reduce the heat to medium-low and simmer gently for 5 minutes to allow the flavors to integrate.

Stir in the chopped Lacinato kale leaves. Cook for 3 minutes until the kale is wilted and tender. Turn off the heat. Squeeze in the juice of 1/2 lemon (about 1 TBSP) to cut through the richness. Taste and adjust seasoning with remaining salt and pepper if desired.

Ladle the stew into three bowls and garnish each with a generous sprinkle of the grated Parmesan cheese (using 1/2 cup total). Ensure the reserved 1 lb of cooked sausage is securely stored in the refrigerator for Day 4.