"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.
More Kale Recipes to Love
- Roasted Kale and Butternut Squash Pasta
- Kale and Shaved Brussels Sprout Salad With Bacon
- Kale Pesto
- Kale, Mushroom, and Cheddar Bake
Kale with White Beans and Sausage
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
1 onion, sliced thin (about 1 1/2 cups sliced onions)
2 large cloves garlic, sliced thin
1 pound kale (1 large bunch), stemmed and roughly chopped
1/2 cup chicken or vegetable stock
1 (15-ounce) can 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)
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 to 4 minutes, until the sausage is mostly cooked. Remove with a slotted spoon to a bowl.
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 to 4 minutes. Add the garlic and cook for another minute.
Return the sausage to the pan with the onions.
Add the kale, salt, chicken stock:
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.
Add the beans:
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.
|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 16g||20%|
|Saturated Fat 5g||23%|
|Total Carbohydrate 20g||7%|
|Dietary Fiber 5g||17%|
|Total Sugars 3g|
|Vitamin C 32mg||161%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|