This recipe came from my sister-in-law, Lauren. We swap recipes a lot and this one is a keeper. It is really healthy and really easy, which is what I primarily look for now days. Hopefully this warm, hearty meal will officially chase the cold weather out of here and finally welcome Spring! Cheers!
Chicken Sausage, White Bean and Kale Stew
Serves 4
- 1 tbsp olive oil
- 16-20 oz. pre-cooked chicken sausage links, sliced
- 1 large onion, diced
- 4 garlic cloves, minced
- 1 tablespoon water
- Pinch of chili flakes
- 2 rosemary sprigs, leaves stripped and minced
- 6 sprigs of fresh thyme
- 1 bunch or bag of kale, thoroughly washed and stems and ribs removed, chopped into 1-inch pieces
- Salt and pepper
- 2-3 cups chicken stock
- 2 16-oz. cans cannellini beans, drained and rinsed
Heat a medium skillet or Dutch oven with olive oil. Brown sausage over high heat until golden. Remove the meat from the pan. While the pan is still warm, sauté onion and garlic in the sausage renderings with water (to prevent them from getting too dark). Once the onions become translucent, add chili flakes, rosemary, thyme and kale. Season with salt and freshly ground black pepper and sauté for 2 to 4 minutes, or until the kale begins to wilt. Add 2 cups chicken stock, reserved sausage and white beans. Cover with a lid and simmer for 30 minutes to 2 hours, or until the kale has cooked down and is tender, and the liquid has reduced (add more liquid during cooking as needed). Adjust seasoning, serve and enjoy!
