White Bean & Smoked Sausage Skillet

• servings: 4 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

2 slices sourdough bread, cut into 1/4" to 1/2" cubes

4 tbsp. extra-virgin olive oil, divided

Kosher salt

Freshly ground black pepper

12 oz. smoked sausage, sliced 1/4" thick

1 shallot, finely chopped

1/2 bunch of Tuscan kale, thick stems and ribs removed, coarsely chopped

3 oil-packed anchovy fillets, finely chopped (optional)

3 garlic cloves, finely chopped

1 tbsp. finely chopped fresh sage or 1 tsp. dried sage

1 tbsp. finely chopped fresh thyme or 1 tsp. dried thyme

1 c. low-sodium chicken broth

2 (15.5-oz.) cans cannellini beans, 1 drained, rinsed

1/2 block Boursin cheese

Directions

Arrange a rack in center of oven; preheat to 375°. In a medium bowl, toss bread cubes, 1 Tbsp. oil, 1/4 tsp. salt, and a pinch of pepper until coated. Transfer to a baking sheet.

Bake croutons, tossing halfway through, until golden and crisp, 10 to 12 minutes. Let cool.

Meanwhile, in a large skillet over medium heat, heat 1 Tbsp. oil; swirl pan to coat. Add sausage in a single layer and cook, undisturbed, until starting to brown on one side, 3 to 4 minutes. Cook, turning occasionally, until starting to brown, 3 to 4 minutes more. Transfer sausage to a plate.

In same skillet over medium heat, heat 1 Tbsp. oil. Add shallot; season with a pinch of salt. Cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Add kale and cook, stirring frequently, until just starting to wilt, about 2 minutes more.

Push kale to make a small space in the center of skillet and add remaining 1 Tbsp. oil. Add anchovies (if using), garlic, sage, and thyme. Cook, keeping kale separate, until garlic is fragrant, about 2 minutes more. Add broth to deglaze pan and stir everything to combine.

Add beans, including liquid from 1 can. Bring to a simmer and cook, mashing a few beans, until sauce is thickened and warmed through, 5 to 7 minutes.

Stir in Boursin until melted. Return sausage to skillet and stir to combine; season with salt and pepper, if needed.

Divide bean mixture among bowls. Top with croutons.

Nutrition

• Calories: 867
• Total Fat: 39 g
• Saturated Fat: 10 g
• Trans Fat: 0 g
• Cholesterol: 66 mg
• Sodium: 1961 mg
• Total Carbohydrate: 76 g
• Dietary Fiber: 15 g
• Total Sugars: 6 g
• Protein: 41 g