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 people

Categories: 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

  1. 1 – Remove thick stems from kale and discard. Coarsely chop kale; wash and dry. Peel and thinly slice garlic.

  2. 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.

  3. 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.

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