The last time I made this, I made it with dino kale and spicy chicken Italian sausage. Tonight I used regular kale – but chopped up (bagged), because that’s all there was at the grocery store. I used portabella mushroom chicken sausage. Larry and I both prefer the spicy sausage with this, and I think dino kale has a nicer, less tough texture. It’s still good, and nice for a quick weeknight meal. I wished I would have made garlic bread with this again.

• White Bean and Sausage Ragout with Tomatoes, Kale and Zucchini (Cooking Light, January 2005)

Wine: Sylvester 2001 Zinfandel (Paso Robles, California). A jammy wine. Ultra-cheap but not bad for an everyday wine.