Quick and easy, this kale sautéed with white beans and sausage recipe will convert kale skeptics. Garlic and onion round out the savory factor in this hearty bowl of deliciousness.
BE PICTURED IN; CHARACTERIZED IN:
“You’ve turned me into a kale lover,” declared a friend after eating a hearty bowl of this kale with sausage and kidney beans.
Green vegetables are always served for dinner in our house, and half the time it’s some type of green vegetable like Swiss chard, kale, spinach, mustard, or collard greens.
It’s my not-so-secret mission at the bottom of my heart to make everyone love their greens.
Of course, it’s hard to go wrong when mixing kale with Italian sausage and kidney beans. But, baby steps folks. Small steps.
More kale recipes to fall in love with
- Pasta with roasted kale and butternut squash
- “Kale” satilla
- Kale and shaved Brussels sprouts salad with bacon
- Kale pesto
- Kale, mushroom and cheddar casserole
From the editors of Simply Recipes
Kale with white beans and sausage
We used kale for this recipe, but you can use any kale, as well as Swiss chard, kohlrabi, beet greens, or collards. A dash of vinegar (sherry, red wine, cider) is a nice touch right at the end of cooking.
ingredients
-
2 tablespoon Extra virgin olive oil
-
1/2 lb Mass sweet or spicy italian sausage
-
1 Onionthinly sliced (about 1 1/2 cups sliced onions)
-
2 big cloves garlicthinly sliced
-
1 lb Kale (1 large bunch), destalked and roughly chopped
-
1/2 Cup chicken or vegetables share
-
1 (15 ounce) can White beansflushed and drained, or 1 1/2 cups cooked white beans
-
salt and pepper
-
syringes from Vinegar (cider, red wine or sherry vinegar)
method
-
cook sausage:
Heat the olive oil in a large skillet over medium-high heat and add the loose sausage; If you can’t find a loose sausage, remove the casings from the links.
Cook until sausage is mostly done, 3 to 4 minutes. Pour into a bowl with a slotted spoon.
-
Cooking onions and garlic:
Add the onion slices to the pan and increase the heat to high. Cook until the edges of the onions are brown, about 3 to 4 minutes. Add the garlic and cook for another minute.
Put the sausage back into the pan with the onions.
-
Add kale, salt, chicken broth:
Add the kale, salt everything, then add the chicken broth. Cover the pan, reduce the heat to medium and cook for 2 minutes.
-
Add beans:
Uncover, mix well (the kale is done by now) and add the beans.
Cover the pot again and reduce the heat to low. Cook for another 5 minutes and then turn off the heat.
Let stand 5 minutes, drizzle with a dash of vinegar and serve.
| nutritional information (per serving) | |
|---|---|
| 269 | calories |
| 16g | Fat |
| 20g | carbohydrates |
| 14g | protein |
