White Bean Sausage Skillet

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

Ingredients

2 Tbsp olive oil

12-14 oz 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 tsp kosher salt

1/4 tsp freshly cracked black pepper

1 tsp minced fresh thyme leaves

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

1 Tbsp 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