Kale with Sausage and White Beans

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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

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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

Showing 4 of 76 Comments

  • Rick M

    This is a great recipe! I recommend using a bit of white wine vinegar to help cut through the sausage, and I also added some sun-dried tomato pesto to garnish which was awesome. Served over rice to really make it even heartier!

  • Jani

    I have made this recipe using beet greens using a spice scissor to shred it and baby spinach. I have used chicken, and turkey chopped meat as well as turkey or chicken sausage. I also add red pepper and white pepper and grated pecorino. I sometimes add chopped roasted beets. It is a family favorite!

  • What's up, Doc?

    I added a bit of carrot.

    I peeled a medium carrot with a vegetable peeler then used the same utensil to shave little round discs of carrot, working fat end to skinny end.

  • hannah

    I made this with soy chorizo from TJs instead of sausage, it turned out great!

  • Steve

    Add vinegar to this recipe. This recipe turned out great

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Kale with Sausage and White Beans