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.

★★★★★ 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.


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.
2Add the onion slices and turn the heat to high. Cook until the edges of the onions brown, about 3-4 minutes.
3Add the garlic and cook for another minute
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
5Uncover, mix everything well (the kale will have cooked down by now) and add the beans.
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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