Sausage, Greens and Beans (Edit recipe)

Quick, easy and hearty comfort food at its finest. This Sausage, Greens and Beans is perfect year round and especially nice come winter.

5 minutes

20 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	1281
Fat:	56 g
Carbohydrates:	30 g
Protein:	103 g
Cholesterol:	147 g
Sodium:	2356 mg
Fiber:	8 g
Sugars:	1 g
Calculated per serving.

by Primal Gourmet

View original recipe

Serves: 2

Ingredients

2 Tbsp Extra Virgin Olive Oil
14 oz Mild Italian Sausage
1 Shallot, thinly sliced
2 cloves Garlic, finely chopped
.5 tsp dried Oregano
.25 tsp Red Pepper Flakes
14 oz Cannellini Beans (canned), or white kidney beans, drained and rinsed
1 bunch Lacinato Kale, small, destemmed and leaves roughly chopped (substitute any dark leafy green, such as escarole, chicory, or collard greens)
16 oz free range, organic Chicken Stock
Salt and Pepper, to taste
Pecorino Romano, freshly grated for garnish (optional)
Bomba Calabrese, substitute chile oil of choice (optional)

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat a sauté pan over medium-high heat for 5 minutes. Add olive oil and heat until shimmering. Add the sausages and cook, flipping often, until browned all over, around 6 minutes.
Add the shallots, garlic, oregano and chile flakes. Cook, stirring, 1 minute. Add the chicken stock and scrape any brown bits off the bottom of the pan. Add the beans and kale and season with a pinch of salt and pepper. Cover with a lid, reduce the heat to medium-low and cook until the kale has wilted, around 5 minutes. Taste for seasoning and adjust with salt and pepper to taste.
Transfer to a serving bowl, top with pecorino Romano and chile oil, if using.