I made this a couple weeks ago for the first time from here and I liked it so much I couldn’t wait to make it again. It is so quick, so easy, and the leftovers (which only existed because I exhibited extreme self-control) were to die for. It really is one of those perfect dinners – and with the Farmers’ Markets opening up soon it’s a perfect way to try out all the Kale that’s always out there.
1 Tbsp olive oil
12 oz. Chicken Sausage of your choice, cut into 1/4 inch thick slices (I think we used sweet Italian or possibly a spinach flavored one)
1 onion, sliced thin
2 large garlic cloves, finely chopped
1 large bunch of fresh kale, center thick rib removed, leaves roughly chopped (for an easy trick: just grab each piece of Kale by the stem and run your hand tightly down the stem, holding onto the leaves. The leaves should come right off).
1/2 cup chicken stock
2 15-ounce cans of white beans, rinsed and drained (Great Northern or Cannellini)
Salt and pepper, to taste
A splash of vinegar (optional)
- Heat the olive oil in a large sauté pan over medium-high heat and add onions. Cook for 3-4 minutes, add the garlic.
- Add the chicken sausage; cook for 4-5 minutes or until sausage is cooked through.
- Add the kale, sprinkle salt over everything, then add the chicken stock. Cover the pan, lower the heat to medium and cook for 2 minutes.
- Uncover, mix everything well (the kale will have cooked down by now) and add the beans. Cover the pot again and lower the heat to low. Cook another 5 minutes, then turn off the heat.
- Let stand 5 minutes, then serve over mashed potatoes witha splash of vinegar over the mixture.