White Bean Sausage Skillet

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

Ingredients

2 tablespoons olive oil

12-14 ounces smoked or Italian sausage links (chicken or pork), cooked, 1/2-inch sliced

3 garlic cloves, minced

2 (15-ounce) cans white beans, like great northern, butter beans or cannellini, rinsed and drained

1 ½ cups chicken stock

1/2 teaspoon kosher salt

1/4 teaspoon freshly cracked black pepper

1 teaspoon minced fresh thyme leaves

1/2 bunch curly kale, stems removed, leaves torn into bite size pieces, about 3 cups packed

1 tablespoon lemon juice

1/2 cup parmesan, plus extra for serving

red pepper fakes, optional

Directions

In a 12-inch skillet, heat olive oil over medium-high heat. Add the sausage and cook on both sides until browned, about 4-5 minutes. Set the sausage aside.

Add the garlic to the pan and cook until fragrant, about 15 seconds. Add ⅔ of the beans and 1 cup of chicken stock to the skillet and season with salt, pepper and thyme, stir to combine and bring to a simmer over medium heat.

In a medium bowl, smash remaining beans with a fork until a thick paste is formed. Add the smashed beans back into the skillet and stir to combine. Simmer until the beans are heated through and the stock is simmering, about 2-3 minutes.

Add the kale, reduce the heat to medium-low and cook, stirring often until sauce becomes creamy, is slightly reduced and kale has wilted, about 2 minutes more.

Add the parmesan, lemon and sausage to the pan. Stir to combine. Add remaining stock a little at a time if you need more creaminess. Adjust seasoning to taste.

Serve with extra parmesan cheese, red pepper flakes if desired, alongside some crusty bread!

Nutrition

• Calories: 414
• Total Fat: 18 g
• Saturated Fat: 3 g
• Cholesterol: 60 mg
• Sodium: 1208 mg
• Total Carbohydrate: 45 g
• Dietary Fiber: 14 g
• Total Sugars: 3 g
• Protein: 27 g