Italian Sausage, Kale, and Bean Skillet

• 1 lb Italian sausage links
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 can (15 oz) white beans, drained and rinsed
• 4 cups kale, stems removed and chopped
• 1 can (14.5 oz) diced tomatoes
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes
• 2 tbsp olive oil
• Salt and pepper to taste
• 1/2 cup chicken broth
• Grated Parmesan cheese for serving

Steps

1. 1 Heat olive oil in a large skillet over medium heat.
2. 2 Add sausage links and cook until browned, then remove and slice.
3. 3 In the same skillet, sauté onion until translucent, about 3 minutes.
4. 4 Stir in garlic, oregano, and red pepper flakes for 1 minute.
5. 5 Add diced tomatoes, beans, kale, and chicken broth. Stir well.
6. 6 Return sliced sausage to the skillet and cook until kale is tender, about 10 minutes.
7. 7 Season with salt and pepper to taste.
8. 8 Serve hot, topped with grated Parmesan cheese if desired.

Equipment

• Large skillet

Variations

• Substitute kale with spinach for a milder flavor.
• Add diced potatoes for extra heartiness.

Substitutions

• Use turkey sausage for a leaner option.
• Swap white beans for cannellini beans.

Pairings

• Crusty sourdough bread
• A simple arugula salad

Nutrition

Tips

• For a quicker version, use pre-chopped kale.
• Add a splash of red wine for extra flavor.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water to maintain moisture.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop.

Serving Suggestions

• Pairs wonderfully with crusty bread.
• Serve alongside a fresh arugula salad.

FAQ