Thanks for all the Clara Cowl love yesterday! And yes, I really need to stop pointing out my flaws. Old habits die hard, I guess...

This past Saturday was a very busy day for some reason and not enough hours in the day to do all as we had hoped. Before I realized it, the dinner hour was nearing and nothing had been simmering on the stove or baking in the oven, and I certainly did not want to call for take-out. I also had a bunch of collard greens in the fridge (which I had originally intended to use for making this recipe again) that needed to be used up, and I remembered that there was some sweet Italian sausage in the freezer...

So I threw some stuff together in the dutch oven...yum! This is something that we will be doing again. I wish I had made a double batch of it.
White Beans with Collards and Sausage
6 links sweet Italian sausage, cut into about 1" pieces
olive oil
1 onion, chopped
4 garlic cloves, minced
2 cups sliced celery
4 cans white beans, drained (I used great northern)
1 (6 oz.) can tomato paste
1 can fire roasted diced tomatoes (with juice)
1 (32 oz.) carton low-sodium chicken broth
1 cup white wine
salt & pepper
1 tsp chipotle or red pepper flakes (opt)
1 big bunch collards, ribs removed, rolled & cut into ribbons then chopped (kale or spinach would be a good substitute)
In large Dutch oven (or soup pot), brown the sausage in a wee bit of olive oil. Add onion, garlic, celery and cook a tad more. Add in everything else except collards. Stir well to combine and let simmer for about 20 min or so. Add the collards, stir well to make the collards dip under the liquid. Cover and let simmer for another 20 min. or until the collards are tender but not mushy.
I served this with whole grain rolls.
We watched Great Expectations while slurping it up!