Kale with Sausage and White Beans

Patty Ward

By
@homecook373100

I have been trying to use more dark leafy greens in my cooking. They seem to have more nutrients than some other veggies. I found this recipe and it was so easy that I prepared it that very day! My husband and I both agree it is wonderful.
You could use any greens such as chard, turnip, beet, or collard. What ever you are used to.
A splash of vinegar (sherry, red wine or cider) is a nice touch right at the end of cooking.


Featured Pinch Tips Video

Comments:

Serves:

2-3 as main/4-6 as side

Prep:

20 Min

Cook:

25 Min

Ingredients

1 Tbsp
olive oil
1/2 lb
bulk, sweet italian sausage
1 large
onion, sliced thin (about 1 1/2 cups)
2 large
garlic cloves, sliced thin
1 lb
fresh kale, roughly chopped, center thick rib removed
1/2 c
low sodium chicken or vegetable stock
1
5-ounce cannelinni or white beans, rinsed, drained
salt and pepper to taste.

Directions Step-By-Step

1
Heat olive oil in a large saute pan over medium-high heat and add the bulk sausage; if you can't find bulk, use links but remove casings. Cook for 3-4 minutes.
2
Add the onion slices and turn the heat to high. Cook until the edges of the onions brown, about 3-4 minutes.
3
Add the garlic and cook for another minute
4
Add the kale, sprinkle salt over everything, then add the chicken stock. Cover the pan, lower the heat to medium and cook for 2 minutes
5
Uncover, mix everything well (the kale will have cooked down by now) and add the beans.
6
Cover the pot again and lower the heat to low. Cook another 5 minutes, then turn off the heat. Let stand 5 minutes, then serve.

About this Recipe