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Sausages with Kale and White Beans


Combine vitamin-packed leafy greens with fiber-rich beans for a nutritional one-two punch. To lighten up the meal, substitute chicken sausages for pork.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, September 2007


  • 1 large bunch kale (1 1/4 to 1 1/2 pounds)
  • 4 garlic cloves
  • 1 1/2 pounds sweet Italian sausages (about 8 links)
  • 2 tablespoons olive oil
  • Coarse salt and ground pepper
  • 1 can (15 ounces) cannellini beans
  • 2 tablespoons white-wine vinegar


In the Morning

  1. Prep kale and garlic: Remove thick stems from kale and discard. Coarsely chop kale; wash and dry. Peel and thinly slice garlic.

At Dinnertime

  1. Cook sausages: Heat broiler, with rack set 4 inches from heat. With a fork, pierce sausages all over; place on a broilerproof rimmed baking sheet. Broil, turning occasionally, until browned and cooked through, 8 to 10 minutes.

  2. Cook kale and beans: While sausages are cooking, heat oil in a large skillet over medium-high. Add kale, garlic, and 1/2 cup water; season with salt and pepper. Cover skillet and cook, tossing occasionally, until kale is wilted and tender, 10 to 12 minutes. Drain and rinse beans; add to skillet along with vinegar. Cook uncovered, tossing gently, until beans are heated through, 1 to 2 minutes.

  3. Serve: Cut sausages, and serve on a bed of kale and white beans.

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