Inspired by one of my favorite local restaurants, Flying Star, I decided to try to reinterpret their cassoulet. Their menu describes it as "Grilled spicy pork sausage, white beans simmered with red bell peppers, Crimini mushrooms, kale, leeks, garlic, pickled fennel."
I am a luck gal to have a Trader Joe's within walking distance, so I am able to find such items as fennel, kale, and leeks. I've even become more cultured as of late. As a teenager working at the Texas Roadhouse in Cheyenne, WY, I had never considered that kale could serve as more than a garnish to make the steak next to it look purdy. (That's how you say "pretty" in a mid-western steakhouse. Just kidding. I didn't ride a horse until my honeymoon, and I don't even own a cowboy hat, so don't take me at my word on this.) I am of the opinion that all green things are tastier roasted, so I did to my kale as it says on the Whole Foods website.