Sausage and White Bean Skillet

Name: Sausage and White Bean Skillet
Prep time: 35 min
Total time: 35 min
Yield: 3 servings
Cuisine: Mediterranean-inspired
Ingredients: 4 piece Onion-free Italian pork sausage; 1 tbsp Olive oil; 3 clove Garlic; 1 tsp Smoked paprika; 1 tsp Dried oregano; 0.25 tsp Red pepper flakes; 1 can Canned diced tomatoes; 1 can Canned cannellini beans, drained and rinsed; 0.5 cup Chicken stock (onion-free); 4 cup Kale, stems removed and leaves chopped; 1 tbsp Lemon juice; 0.5 tsp Salt; 0.25 tsp Black pepper; 2 tbsp Parmesan cheese (garnish)

Mediterranean-inspired · 35 mins

Browned sausage, white beans, tomatoes, and kale cooked together in one pan; use onion-free sausage.

K By Kleins

Servings

4 piece Onion-free Italian pork sausage
1 tbsp Olive oil
3 clove Garlic
1 tsp Smoked paprika
1 tsp Dried oregano
0.25 tsp Red pepper flakes
1 can Canned diced tomatoes
1 can Canned cannellini beans, drained and rinsed
0.5 cup Chicken stock (onion-free)
4 cup Kale, stems removed and leaves chopped
1 tbsp Lemon juice
0.5 tsp Salt
0.25 tsp Black pepper
2 tbsp Parmesan cheese (garnish)

Calories

733 kcal

Protein

35g

Carbs

40g

Fat

49g

Fiber

Sugar

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Brown Sausage

1. Heat the olive oil in a large deep skillet over medium-high heat. Add the sausage and cook, turning occasionally, for 8 minutes until deeply browned. Transfer to a cutting board, let rest briefly, then slice into thick rounds.

4 piece Onion-free Italian pork sausage, 1 tbsp Olive oil
Build the Base

2. Reduce the heat to medium. Add the garlic, smoked paprika, oregano and red pepper flakes to the rendered fat and stir for 30 seconds until fragrant.

3 clove Garlic, 1 tsp Smoked paprika, 1 tsp Dried oregano, 0.2 tsp Red pepper flakes
3. Pour in the diced tomatoes and chicken stock, scraping up the browned bits from the pan. Stir in the white beans, salt and black pepper, then return the sausage to the skillet. Simmer for 10 minutes until slightly thickened.

1 can Canned diced tomatoes, 1 can Canned cannellini beans, drained and rinsed, 0.5 cup Chicken stock (onion-free), 0.5 tsp Salt, 0.2 tsp Black pepper
Finish and Serve

4. Stir in the kale in handfuls, cover and cook for 5 minutes until tender but still bright green. Stir in the lemon juice, taste and adjust the seasoning.

4 cup Kale, stems removed and leaves chopped, 1 tbsp Lemon juice
5. Serve straight from the skillet, topped with grated Parmesan cheese.

2 tbsp Parmesan cheese (garnish)

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