Sausage and Kale White Bean Skillet

• 1 tablespoon olive oil
• 12 ounces Italian sausage, casing removed
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 15-ounce can white beans, drained and rinsed
• 4 cups kale, stems removed and chopped
• 1 teaspoon dried oregano
• 1/2 teaspoon crushed red pepper flakes (optional)
• 2 cups chicken or vegetable broth
• Salt and pepper to taste
• Grated Parmesan cheese for serving (optional)

Steps

1. 1 Heat olive oil in a large skillet over medium heat. Add the sausage and cook until browned, breaking it into crumbles.
2. 2 Push sausage to the side and add onions, cooking until softened.
3. 3 Stir in garlic and cook for another minute.
4. 4 Add white beans, kale, oregano, and red pepper flakes if using. Stir to combine.
5. 5 Pour in broth, season with salt and pepper, and bring to a simmer.
6. 6 Cook until kale is tender and liquid has slightly reduced, about 10 minutes.
7. 7 Serve hot, garnished with Parmesan cheese if desired.

Equipment

• Large skillet with lid

Variations

• Substitute turkey sausage for a leaner option.
• Add diced tomatoes for extra flavor and moisture.

Substitutions

• Use spinach instead of kale for a milder flavor.
• Swap cannellini beans for white beans if preferred.

Pairings

• A glass of robust red wine complements this dish perfectly.

Nutrition

Tips

• For a spicier kick, choose hot Italian sausage.
• If you prefer a saucier dish, add more broth or a splash of white wine.

Storage

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

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

Serving Suggestions

• Pairs wonderfully with crusty bread or a fresh green salad.

FAQ