~ Scrumptious Kale & Andouille Sausage Skillet ~

Cassie *


I made this delicious skillet of goodness for my hubby and he loved it. Get your greens and try it. Very tasty!

★★★★★ 1 vote
4 - 6
10 Min
25 Min


1 - 14 oz
andouille sausage - sliced
2 - 15 oz
cans - white beans - i used great northern - drain and rinse
2 medium
onion - wedged
2 Tbsp
chopped thyme
3 medium
minced garlic cloves
16 oz
chicken broth
1 - 16 oz
crimini mushrooms - quartered - optional
10 - 12 c
rainbow kale
& pepper to taste
1 tsp
chicken bouillion
2 Tbsp
balsamic vinegar


1In a large, deep skillet over medium heat, add 2 tablespoon oil. Once hot brown the onion and sausage. About 5 minutes. Remove from pan.

Note: I left the root on onion to keep wedges together.
2Add mushrooms if using, along with the garlic. Saute for a few minutes. Stir in beans, salt, pepper, thyme, broth and bouillon. Bring to a boil, then simmer until about half of liquid is reduced.
3Gradually stir in kale about 1 cup at a time as it wilts. Once all is added, cook for 3 - 4 minutes or until tender. Add sausage and onion back to pan and toss to combine. Stir in balsamic vinegar.
4Enjoy with a slice of crusty bread.


About this Recipe

Course/Dish: Other Main Dishes
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy