Excerpted with permission from Smitten Kitchen Every Day: Triumphant and Unfussy New Favorites. Copyright © 2017 by Deborah Perelman. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission from the publisher.
- Olive oil
- 2 cups (60 grams) 1-inch cubes of sturdy white bread (such as sourdough or ciabatta)
- 1/2 pound (225 grams) fresh sweet Italian sausages, casings removed
- 1 garlic clove, minced or pressed
- 3/4 cup (200 grams) cooked white beans (about half a 15.5-ounce can)
- 2 big handfuls (or more, to taste) torn curly kale leaves
- Kosher salt and freshly ground black pepper and
- Red pepper flakes, to taste
- 2 tablespoons (30ml) red wine vinegar
- Grated Parmesan (optional)
1 Make the croutons: Heat two glugs of oil in a large heavy skillet over medium-high heat. Add the bread cubes and toast, stirring, until lightly browned and mostly crisp, 3 to 4 minutes.
2 Cook the sausage: Push the croutons aside and add another glug to the pan, then the garlic and sausage meat. Cook, breaking up sausage into small bits, until browned all over.
3 Cook the greens and beans: Add the greens and cook until they begin to wilt, then add the beans and warm through. Season well with salt, black pepper, and red pepper flakes
Add vinegar to the pan and use it to scrape up any stuck bits.
4 Serve: Scrape the sauté into bowls, finish with cheese if desired, and inhale.