white bean sausage skillet

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Garlic

  Raw

  3 clove or 9g

• White beans

  Mature seeds, canned

  910g

• Mild Italian Sausage

  Johnsonville Sausage - Walmart

  14 oz or 392g

• Chicken Stock

  Kroger

  1 ½ cup or 150g

• Kale

  Raw

  1 cup, chopped or 67g

• Thyme

  Spices, dried

  1 tsp, leaves or 1g

• Lemon juice

  Raw

  1 tbsp or 15g

• Parmesan cheese

  Shredded

  ½ cup or 40g

Directions

1. 1. 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!

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