White beans and Kale

This week I cooked up a large batch of white beans and have been looking for ways to use them all.  We've also recently become HUGE fans of kale at our house.....so naturally, this recipe is a new favorite!  I usually leave the sausage out but it does add a nice flavor.

Kale with Sausage and White Beans Recipe

courtesy of simplyrecipes.com

• Prep time: 10 minutes
• Cook time: 20 minutes

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.

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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.

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.

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.

Yield: Serves 4-6 as a side dish.