Sausage and White Bean Stew with Kale

• 1 pound great Northern beans, picked through*, soaked overnight in water, drained, and rinsed
• 8 - 9 cups homemade chicken stock, unsalted chicken stock, or reduced-sodium chicken broth
• Kosher salt and freshly ground black pepper
• 3 tablespoons PLUS 1 tsp. extra-virgin olive oil
• 2 cups diced onions (2 medium)
• 1/2 cup diced celery (3 stalks)
• 1/2 cup peeled and diced carrots 
• 1 1/2 teaspoons finely chopped garlic (about 3 cloves); any green shoot removed before chopping
• 1/4 teaspoon dried thyme, crushed
• 14 1/2 ounce can whole peeled tomatoes, drained and crushed
• 1 bunch black kale or kale, washed and stemmed (about 8 cups)
• 1 pound smoked sausage, such as kielbasa or andouille, cut in 1/2-inch slices

1. In a heavy nonreactive 5- to 6-quart Dutch oven combine drained and rinsed beans, 8 cups stock, and a generous pinch of salt. Bring to boiling. Reduce heat and simmer, partially covered, for 30 to 45 minutes, until beans are tender, stirring occasionally. Add more stock, if necessary; liquid should fully cover beans for beans to move easily during cooking. Cooking time for beans varies from batch to batch. 
2. Meanwhile, in a 12-inch skillet heat the 3 Tbsp. olive oil over medium heat. Cook onion in hot oil until translucent, stopping before onions brown. Add celery, carrots, and garlic; sprinkle with a pinch of salt and dried thyme. Stir well. Cook for 5 to 7 minutes. Add crushed tomatoes; season with a pinch of salt and a few grinds of black pepper. Cook for 5 minutes longer. Add to simmering beans in Dutch oven. Rinse and wipe out skillet; set aside. 
3. In a large pot of lightly salted boiling water cook the kale for 5 minutes. Drain; set aside to cool. When cool enough to handle, squeeze water from kale, then coarsely chop. 
4. In same 12-inch skillet cook sausage in 1 tsp. olive oil over medium-high heat about 3 minutes, until well browned on each side. 
5. When beans are tender, add kale and sausage to beans and vegetables in Dutch oven. Simmer for 10 minutes. Taste for seasoning. (Stew improves in flavor when allowed to rest for 30 minutes or longer before serving. The stew can be made and chilled up to 2 days, then reheated to serve.) 

Italian Sausage Lasagna

• 1 lb. Italian sausage
• 12 lasagna noodles, uncooked
• 1 medium onion, chopped
• 2 cloves garlic, chopped
• 1/2 Parmesan cheese, grated
• 2 cups fresh spinach, lightly packed and chopped
• 2 cups mozzarella cheese, shredded
• 1 tsp. dried oregano
• 2 Tbsp. olive oil
• 1 large egg
• 24 oz. small curd cottage cheese
• 1 jar (24 oz.) marinara sauce

1. Bring a large pot of salted water to a boil.  Cook pasta until al dente.  Drain, lightly oil and set aside.  
2. In a medium sauce pan, saute the sausage, crumbling with a wooden spoon, until no longer pink.  Add onion and garlic and continue sauteing for another 4 minutes until the sausage is cooked through.  Add marinara sauce to the sausage mixture and set aside.  
3. In a medium bowl, blend cottage cheese, egg, half of the Parmesan cheese and the chopped spinach; set aside.  
4. Coat a 9x13" baking dish with olive oil and spread 1 cup of the sauce mixture on the bottom.  Top with 3 lasagna noodles.  Spread 1/4 of the cottage cheese mixture on the oodles and layer on 1 cup of the sauce mixture.  Sprinkle 1/2 cup mozzarella cheese over this.  Repeat this three times starting with the noodles and finish with the remaining 1/4 cup of Parmesan cheese.  Sprinkle with oregano.
5. Preheat oven to 350° and bake for 45 minutes until hot and bubbly.  Let stand 10 minutes before cutting.