Kale with Sausage and White Beans

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“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

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  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Yield: Serves 4-6 as a side dish

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.

Ingredients

  • 1 Tbsp olive oil
  • 1/2 pound bulk sweet 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
  • Salt and pepper

Method

1 Heat the olive oil in a large sauté pan over medium-high heat and add the bulk sausage; if you can't find bulk sausage, remove the casings on the links. Cook for 3-4 minutes, then add the onion slices and turn the heat to high. Cook until the edges of the onions brown, about 3-4 minutes. Add the garlic and cook for another minute.

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2 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.

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3 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, then serve.

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Links:

Sausage and Red Kale Soup - from Kalyn's Kitchen

Butter Bean, Sausage and Kale Soup - from Danica's Daily

White Bean Pesto Pizza with Linguica and Kale - from Local Kitchen

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Showing 4 of 79 Comments

  • My modifications

    OK, so I treat this like a stir fry and work everything in stages. First, crumble and brown the sausage in a bit of olive oil over medium/medium high heat. Set aside. Then saute/lightly brown the onion (and thinly sliced jalapeño) over medium/medium low heat. Set aside. Then saute the kale, taking care not to overcook. A nice bright green color means it’s done. Re-combine everything in a big sauce pan, add stock, raise the temp to a boil and then immediately reduce heat to a simmer. Add the rinsed beans and cover at the lowest possible heat.

    After a while, the beans will be heated through and you are good to go.

  • Sandy in Tacoma

    I made this tonight — hearty comfort food at its best! Thank you for this delicious, healthy recipe. I plan to add diced tomatoes and more chicken broth to the leftovers for soup. Next time I’ll try deglazing the pan with red wine before adding the kale, and I love the idea of a runny fried egg on top. A terrific recipe as is that also invites tinkering.

  • Cider vinegar

    You definitely want to splash a little cider vinegar in your bowl as you’re ready to eat.

  • Catherine Morell

    Made it vegan by using Tofutti Italian Sausage with Sundried Tomoatoes, added sliced fennel a couple of minutes before adding the onions, a bit of sugar along with the salt and pepper to cut the bitterness of the kale, and the apple cider vinegar at the end. Delicious and healthy vegan entree! Baby bellas will be in there too next time.

  • Sarah

    I made this for dinner tonight – thank you for another great recipe, Elise; easy yet so, so tasty. Exactly what we needed on a Saturday evening in October. Thank you! :)

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