Sausage, Greens and Beans - Gluten-Free
Quick, easy and hearty comfort food at its finest. This Sausage, Greens and Beans is perfect year round and especially nice come winter.
Servings: 2 people
Ingredients
- 2 tablespoons extra-virgin olive oil
- 14 oz mild Italian sausage
- 1 shallot thinly sliced
- 2 cloves garlic finely chopped
- ½ teaspoon dried oregano
- 1/4 teaspoon dried chile flakes
- 14 oz can cannellini or white kidney beans drained and rinsed
- 1 small bunch Tuscan kale destemmed and leaves roughly chopped (substitute any dark leafy green such as swiss chard, escarole, chicory, or collard greens)
- 16 fl oz chicken stock
- Kosher salt and black pepper to taste
- Freshly grated Pecorino Romano cheese for garnish (optional)
- Bomba Calabrese substitute chile oil of choice (optional)
Instructions
- 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.