- Prep time: ten minutes
- Prepare time: twenty minutes
- Yield: Serves 4-6 like a side dish
We used curly kale with this recipe, but you could utilize any kale, in addition to chard, turnip vegetables, beet vegetables, or collards. A a little vinegar (sherry, dark wine, cider) is a fairly touch right in the finish of cooking.
Ingredients
- 1 Tablespoons of essential olive oil
- 1/2 pound bulk sweet Italian sausage, or any other sausage (use gluten-free sausage if cooking gluten-free)
- 1 onion, sliced thin (about 1 1/2 cup's price of sliced onions)
- 2 large garlic clove cloves, sliced thin
- 1 pound kale (1 large bunch), center thick rib removed, leaves roughly chopped
- 1/2 cup chicken or vegetable stock
- 1 15-ounce can of white-colored beans, rinsed and drained
- Pepper and salt
Method
1 Heat the essential olive oil inside a large saut pan over medium-high temperature and add some bulk sausage if you cannot find bulk sausage, take away the casings around the links. Prepare for several-4 minutes, adding the onion slices and switch heat to high. Prepare before the edges from the onions brown, about 3-4 minutes. Add some garlic clove and prepare for an additional minute.
2 Add some kale, sprinkle salt over everything, adding the chicken stock. Cover the pan, lower heat to medium and prepare for just two minutes.
3 Uncover, mix everything well (the kale may have cooked lower right now) and add some beans. Cover the pot again minimizing heat to low. Prepare another a few minutes, then switch off heat. Let stand a few minutes, then serve.
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Showing 4 of 69 Comments
OK, and so i treat this just like a stir fry and work all things in stages. First, crumble and brown the sausage in a little bit of essential olive oil over medium/medium high temperature. Put aside. Then saute/gently brown the onion (and thinly sliced jalapeo) over medium/medium low heat. Put aside. Then saute the kale, being careful to not overcook. A pleasant vibrant eco-friendly color means it’s done. Re-combine all things in a large sauce pan, add stock, enhance the temp to some boil after which immediately reduce heat to some simmer. Add some rinsed beans and canopy in the cheapest possible heat.
Before long, the beans is going to be heated through and you're all set.
I chose to make this tonight &- hearty comfort food at its best! Appreciate this scrumptious, healthy recipe. I intend to add diced tomato plants and much more chicken broth towards the leftovers for soup. The next time I’ll try deglazing the pan with dark wine before adding the kale, and that i love the thought of a runny fried egg on the top. An awesome recipe out of the box which invites tinkering.
You certainly wish to splash just a little cider vinegar inside your bowl while you’re prepared to eat.
Managed to get vegan by utilizing Tofutti Italian Sausage with Sundried Tomoatoes, added sliced fennel a few momemts before adding the onions, a little bit of sugar combined with the pepper and salt to chop the bitterness from the kale, and also the apple cider vinegar treatment in the finish. Scrumptious and healthy vegan entree! Baby bellas come in in the room the next time.
I chose to make this for supper tonight appreciate an execllent recipe, Elise easy yet so, so tasty. Precisely what we wanted on the Saturday evening in October. Thanks. )