Purple kale, sausage and bean stew

This was inspired by a Portuguese caldo verde - but it turns out purple kale doesn't lose much colour when it's cooked, unlike a lot of other purple veg, so I guess it is caldo roxo?

Anyway, this is a one-pot meal that requires very little in the way of preparation. But the kale really does take a solid 45 minutes to become tender. I don't think it would have suffered to have an hour and a half.

This isn't a proper recipe. I just sauteed 4 or 5 whole cloves of wet garlic in olive oil, then added a couple of sliced Montbéliard sausages and a small diced potato that needed using up. A good slosh of vermouth, the washed and shredded kale and then I put the lid on for it to steam on a low heat for about half an hour. A tin of cannelini beans, a stock cube and enough boiling water to make it stewy but not soupy. If I was making it for three people I'd add an extra tin of beans but keep the rest the same.