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Sausages with Kale and White Beans

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.

Everyday Food, September Fall 2007 http://www.marthastewart.com/338211/sausages-with-kale-and-white-beans
3.4
Rated
68100(17)17
  • Prep Time 25 minutes
  • Total Time 25 minutes
  • Yield Serves 4

Ingredients

    • 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

Directions

  1. Remove thick stems from kale and discard. Coarsely chop kale; wash and dry. Peel and thinly slice garlic.
  2. 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.
  3. 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.

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