Pork, White Bean and Kale Stew
Serves 6-8

3 tablespoons extra virgin olive oil
2 pounds pork, cubed
2 teaspoons paprika
1/4 teaspoon cayenne pepper, or more if needed
2 large onions, diced
8 cloves garlic, minced
1/2 cup white wine, optional
4 cups beef stock
4 cups diced tomatoes, with juice
10 cups kale, leaves only, chopped
2 cans cannellini beans, drained and rinsed
salt and pepper, to taste
Parmesan cheese, optional, for topping

Heat oil in a large heavy pot over medium high heat. Add pork and cook until lightly browned. Add paprika and cayenne and continue to cook, stirring, for about 2 minutes. Add onions and garlic and cook until slightly soft. Add wine to deglaze pan, the stock, tomatoes and kale, stirring until kale begins to soften enough that it can be submerged in the cooking liquid. Cover, reduce heat, and simmer for 15 minutes. Add beans and simmer for a couple more minutes to heat through. Salt and pepper to taste. Serve topped with a little Parmesan cheese if desired.