Kale with Sausage and White Beans

Patty Ward


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.

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★★★★★ 1 vote
2-3 as main/4-6 as side
20 Min
25 Min


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
5-ounce cannelinni or white beans, rinsed, drained
salt and pepper to taste.


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1Heat 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.

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2Add the onion slices and turn the heat to high. Cook until the edges of the onions brown, about 3-4 minutes.

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3Add the garlic and cook for another minute

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4Add the kale, sprinkle salt over everything, then add the chicken stock. Cover the pan, lower the heat to medium and cook for 2 minutes

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5Uncover, mix everything well (the kale will have cooked down by now) and add the beans.

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6Cover the pot again and lower the heat to low. Cook another 5 minutes, then turn off the heat. Let stand 5 minutes, then serve.

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