Preheat oven to 375 degrees F.

In a very large skillet or saute pan over medium heat, add one tablespoon of the olive oil and once hot, add all of the sausage meat, breaking up as it browns. Have a strainer and bowl standing by.

Once cooked, pour into strainer and discard grease. Set cooked meat aside.

In the same pan, add the remaining two tablespoons of oil and once shimmering, add the onions and cook for three minutes.

Add the garlic and cook for one minute.

Add the kale, salt and pepper and cook to wilt, about two minutes.

Add the wine and cooked sausage and increase to medium high and cook to evaporate the wine, about 3-4 minutes.

Lower heat back to medium and stir in the cream cheese to melt.

Add in the drained beans and drained diced roasted red peppers and stir.

Stir in half of the Parmesan and half of the mozzarella cheese, then pour into a 9X9 casserole dish.

Cover with the remaining Parmesan and mozzarella cheese and bake for 20 minutes until hot and bubbly.

Slice a baguette on the bias into about a dozen slices. Brush both sides with olive oil then grill on both sides in a ribbed grill pan. (I placed a dinner plate over the bread as it cooked to weigh it down to get nice toasted rib marks)

Once the dip is hot and bubbly, place under the broiler for a minute or two to brown and serve with the grilled bread slices.