"Chorizo," beans, and greens stew

I made this for the first time tonight, expecting my meat loving husband to tolerate it but no more than that.  He loved it!  And so did I.  It was warm, hearty, and spicy and it was filling without being too heavy.  This one will definitely go into the monthly rotation for fall and winter months.

1 large onion, chopped

4 cloves of garlic, minced

4 cups of hearty greens, chopped (kale, collard greens, mustard greens, chard, or rapini/broccoli rabe would all be great)

2 cups of cannellini beans (if you use canned beans, rinse them well)

2 links (about 1 pound) of soy chorizo or any other sausage (meat or plant based) that you like

1 tablespoon "Better Than Boullion," or whatever flavor enhancer you like.

2 tablespoons olive oil

A splash or two of red wine vinegar

Salt and Pepper to taste

1.    Saute the onion and garlic in olive oil, with a pinch or two of salt, and some fresh-cracked black pepper, until translucent.

2.    Remove the sausage from its casings and add to the onion and garlic.  Saute until fully cooked and slightly browned.   If you're using port sausage and there's a lot of fat, you can drain some off before continuing if you'd like.

3.      Add the greens and toss them in the mixture, adding another pinch or two of salt.  Cover and let them cook for a few minutes.

4.    Add the 2 cups of cannellini beans, stir everything together, and cover with water.  Water should be about an inch above all the ingredients.  

5.    Add some more pepper and the boullion or flavor enhancer, but not too much -- there's a already a lot of flavor from the veggies and sausage.

6.  Bring to a low boil, turn the heat to low, cover the lid and lit it simmer for at least a half hour.

7.  Uncover and taste, adding salt and pepper as needed.  At this point, you could turn up the heat a bit and let it cook uncovered to reduce the liquid a bit and make it more like a stew than a soup.  Or, you could serve it still soupy.

8.  Right before serving, add a splash or two of red wine vinegar for just a little tang.

Be sure to have some fresh, crusty bread to soak up all the juices when you're done!