Greens, Cannellini Beans, and Andouille Sausage Oan Stew
(from Lucianolinda’s recipe box)
Source: All Recipes Magazine
Serves 4 peopleCategories: Soup- Stew- Chowder- Chili
Ingredients
- 1 Tbsp. olive oil
- 4 (3 oz.) cooked chicken, andouille sausage links, slice or cut up
- 1 medium onion, cut into wedges
- 1 15 to 16 oz. can cannellini beans, rinsed and drained
- 2 Tbsp. fresh thyme leaves
- 2 cloves garlic, minced
- 1 14 1/2 oz. can reduced sodium chicken broth
- 12 cups chopped kale (about 7 oz.)
- 2 Tbsp. balsamic vinegar
Directions
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In an extra large skillet, heat oil over medium heat. Add sausage and onion wedges, cook and stir 6 to 8 minutes or until browned. Remove from skillet and keep warm.
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Add beans, thyme, and garlic to the skillet; cook 1 minute or until heated through. Add broth; bring to boiling. Reduce heat. Boil gently, uncovered, 3 to4 minutes or until reduced by about half. Gradually add kale, tossing until wilted before adding more. Cook and stir 2 to 3 minutes or until tender. Add sausage mixture and vinegar; heat through. Top with additional thyme.