Sausages with Kale and White Beans
(from kylerhea’s recipe box)
3 December 2010 - I did the sausages in a non-stick fry pan, and used chicken stock instead of water. Serve with plain boiled potatoes.
Source: Martha Stewart
Serves 4 peopleCategories: December2010, Dinner, beans, faves, healthy, kale, sausages
Ingredients
- 1 large bunch of kale (1 1/4 - 1 1/2 pounds
- 4 garlic cloves
- 1 1/2 pounds sweet italian sausage
- 2 Tbs olive oil
- Coarse salt and pepper
- 1 can (15 ounces) cannellini beans
- 1 TBS white-wine vinegar (or red if that's what you have)
Directions
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1 – Remove thick stems from kale and discard. Coarsely chop kale; wash and dry. Peel and thinly slice garlic.
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2 – Heat broiler, with rack set 4 inches from heat. With a fork, pierce sausages all over; place on a broilerproof rimmed baking sheet. Broil, turning occasionally, until browned and cooked through, 8-10 minutes.
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3 – While sausages are cooking, heat oil in a large skillet over medium-high. Add kale, garlic, and 1/2 cup water; season with salt and pepper. Cover skillet and cook, tossing occasionally until kale is wilted and tender, 10-12 minutes. Drain and rinse beans; add to skillet along with vinegar. Cook uncovered, tossing gently, until beans are heated through, 1 to 2 minutes.