One pan? Absolutely. Delicious? Without a doubt. This garlic-infused skillet dinner with kale, white beans, and sausage is quick, flavorful, and effortless to make.
INGREDIENTS
- 2 tablespoons olive oil
- 12-14 ounces smoked or Italian sausage links (chicken or pork), cooked and sliced into 1/2-inch pieces
- 3 garlic cloves, minced
- 2 (15-ounce) cans white beans (such as great northern, butter beans, or cannellini), rinsed and drained
- 1 ½ cups chicken stock
- ½ teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper
- 1 teaspoon fresh thyme leaves, minced
- ½ bunch curly kale, stems removed and leaves torn into bite-sized pieces (about 3 cups packed)
- 1 tablespoon lemon juice
- ½ cup grated Parmesan cheese, plus extra for serving
- Red pepper flakes (optional)
INSTRUCTIONS
- In a 12-inch skillet, heat the olive oil over medium-high heat. Add the sausage and cook, turning occasionally, until browned on both sides, about 4-5 minutes. Remove the sausage from the skillet and set aside.
- Add the minced garlic to the same skillet and cook for about 15 seconds, until fragrant. Stir in ⅔ of the white beans and 1 cup of chicken stock. Season with salt, pepper, and thyme, then stir to combine. Bring the mixture to a simmer over medium heat.
- In a small bowl, mash the remaining beans with a fork until a thick paste forms. Add the mashed beans to the skillet and stir to combine. Simmer for 2-3 minutes, until the beans are heated through and the stock is simmering.
- Add the kale to the skillet, reduce the heat to medium-low, and cook, stirring frequently, until the kale wilts and the sauce thickens slightly, about 2 minutes.
- Stir in the Parmesan cheese and lemon juice, then return the sausage to the skillet. Mix everything together, adding the remaining stock as needed to achieve a creamy consistency. Taste and adjust the seasoning if necessary.
- Serve with extra Parmesan cheese and a sprinkle of red pepper flakes, if desired. Enjoy with some crusty bread on the side!
