SERVES 4
TOTAL TIME: 45 minutes
Liberally pricking the sausages with a fork prior to cooking ensures they won’t split open. Serve with crusty bread or Garlic Toasts and grated Parmesan cheese.
|
2 |
tablespoons olive oil |
|
1 |
pound sweet or hot Italian sausage (4 to 6 links), pricked all over with fork |
|
1 |
onion, chopped fine |
|
3 |
garlic cloves, minced |
|
1 |
(14.5-ounce) can diced tomatoes |
|
8 |
ounces kale, stemmed and chopped |
|
1 |
cup low-sodium chicken broth |
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Salt and pepper |
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|
2 |
(15-ounce) cans cannellini beans, rinsed |
1. Heat oil in 12-inch skillet over medium-high heat until shimmering. Add sausage and onion and cook until sausage is browned on all sides and onion is softened, about 5 minutes; transfer sausage to plate.
2. Add garlic to skillet and cook over medium heat until fragrant, about 30 seconds. Stir in tomatoes, kale, broth, and ¼ teaspoon salt, scraping up any browned bits. Cover and simmer, stirring occasionally, until kale is wilted and tender, about 15 minutes.
3. Stir in beans, then nestle sausages, with any accumulated juices, into skillet. Cover and simmer until sausages are no longer pink in center and sauce is slightly thickened, about 10 minutes. Season with salt and pepper to taste and serve.