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Brown the sausage in a 7-quart Dutch oven and set over medium low heat until it has rendered most of its fat, approximately 15 minutes. Remove the sausage from the pan and set aside. If you do not have at least 2 teaspoons of fat, add enough vegetable oil to make 2 teaspoons of fat.
Cook the garlic in the fat for 1-2 minutes, stirring constantly to prevent the garlic from burning. Add the beans and the chicken broth and cook, covered, for 45 minutes. After 45 minutes, stir in the potatoes, cover and cook for 15 minutes, stirring occasionally.
Toss the kale into the pot, cover and cook for an additional 10 minutes or just until it is tender, but not mushy.
Sprinkle with the red wine vinegar, salt, and black pepper and stir to combine. Return the sausage to the pot and cook just until heated through. Taste and adjust seasoning.
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|Serving Size: 1 Recipe (11384g)|
|Recipe Makes: 1 Recipe|
|Calories from Fat: 14397 (63%)|
|Amt Per Serving||% DV|
|Total Fat 1599.7g||2133 %|
|Saturated Fat 461.1g||2306 %|
|Monounsaturated Fat 662.9g|
|Polyunsanturated Fat 334.6g|
|Cholesterol 7602.1mg||2339 %|
|Sodium 12108.5mg||418 %|
|Potassium 21747.6mg||572 %|
|Total Carbohydrate 80.8g||24 %|
|Dietary Fiber 25.2g||101 %|
|Sugars, other 55.7g|
|Protein 1899.2g||2713 %|
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Calories per serving: 22831
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