Sausage Skillet with White Beans and Kale
137kcal
Ingredients
- 12 oz sausage (cut into ¼-inch slices) I used Al Fresco Rotisserie-Style Chicken Sausage
- 1 pound fresh cherry tomatoes
- 2 garlic cloves (minced)
- 1½ cans (15 oz each can) cannellini beans or white beans (rinsed and drained)
- ½ teaspoon salt (add more according to your liking)
- ¼ teaspoon black pepper (add more according to your liking)
- ½ teaspoon dried thyme (add more according to your liking)
- ½ teaspoon dried basil (add more according to your liking)
- 1 tablespoon olive oil
- 2 cups torn kale leaves
- 3 tablespoon unsalted butter
optional:
- ¼ cup broth (if needed)
Method
- Heat the oil in a skillet over medium-high heat. Add sausages, cook and keep stirring for 1 minute.
- Add cherry tomatoes, garlic, thyme, basil, salt and pepper, cook and stir to combine (for about 2 minutes). Start bursting some of the tomatoes with the back of the wooden spoon or spatula. You want to do this because it gives a nice acidic taste, but keep enough of the whole as it’s nice to bite into them (and have that pop!), and also to keep the acidic level right.
- Add white beans, stir to coat for about 1 minute. optional: add ¼ cup of broth if the mixture is too dry.
- Add kale, covered and keep cooking until the kale is wilted.
- Remove from the heat and stir in the butter until melted. Serve and enjoy!
Nutrition
Serving4servingsCalories137kcalCarbohydrates6gProtein2gFat12gSaturated Fat6gCholesterol23mgSodium370mgPotassium299mgFiber1gSugar3gVitamin A1897IUVitamin C39mgCalcium36mgIron1mg