Kale sautéed with Italian sausage, onions, garlic and white beans. Quick and easy!
Photography Credit:Elise Bauer
“You’ve converted me into a kale lover,” a friend declared after eating a hearty bowl of this kale with sausage and white beans.
Yay! I love it when I hear things like this.
At our house a green vegetable is always served with dinner, and half the time it’s some sort of green like chard, kale, spinach, mustard greens, or collards.
It’s my not-so-secret mission in my heart of hearts to convert everyone to loving their greens.
Of course, it’s hard to go wrong when you mix kale with Italian sausage and white beans. But, baby steps people. Baby steps.
Kale with Sausage and White Beans Recipe
We used curly kale for this recipe, but you could use any kale, as well as chard, turnip greens, beet greens, or collards. A splash of vinegar (sherry, red wine, cider) is a nice touch right at the end of cooking.
- 2 tablespoons extra virgin olive oil
- 1/2 pound bulk sweet or spicy Italian sausage, or other sausage (use gluten-free sausage if cooking gluten-free)
- 1 onion, sliced thin (about 1 1/2 cup's worth of sliced onions)
- 2 large garlic cloves, sliced thin
- 1 pound kale (1 large bunch), center thick rib removed, leaves roughly chopped
- 1/2 cup chicken or vegetable stock
- 1 15-ounce can of white beans, rinsed and drained, or 1 1/2 cups cooked white beans
- Salt and pepper
- Splash of vinegar (cider, red wine, or sherry vinegar)
1 Cook the sausage: Heat the olive oil in a large sauté pan over medium heat and add the bulk sausage; if you can't find bulk sausage, remove the casings on the links.
Cook for 3-4 minutes, until the sausage is mostly cooked. Remove with a slotted spoon to a bowl.
2 Cook the onions and garlic: Add the onion slices to the pan and increase the heat to high. Cook until the edges of the onions brown, about 3-4 minutes. Add the garlic and cook for another minute.
Return the sausage to the pan with the onions.
3 Add kale, salt, chicken stock, cover and cook: 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.
4 Add beans, lower heat, cover and cook: Uncover, mix everything well (the kale will have cooked down by now) and add the beans.
Cover the pot again and lower the heat to low. Cook another 5 minutes, then turn off the heat.
Let stand 5 minutes, sprinkle with a splash of vinegar and serve.
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