Real Recipes From Real Home Cooks ®

kale with sausage and white beans

(1 rating)
Recipe by
Patty Ward
Cuyahoga Falls, OH

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.

(1 rating)
yield 2 -3 as main/4-6 as side
prep time 20 Min
cook time 25 Min

Ingredients For kale with sausage and white beans

  • 1 Tbsp
    olive oil
  • 1/2 lb
    bulk, sweet italian sausage
  • 1 lg
    onion, sliced thin (about 1 1/2 cups)
  • 2 lg
    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.

How To Make kale with sausage and white beans

  • 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.