Hello, May! You are here, and the OBX is gettin’ busy. The shop is busy, you guys are busy, we’re all busy. Thank goodness for this easy peasy lemon squeezy recipe for Beans and Greens with Sausage, loaded onto some crusty, olive-oiled bread. It’s good for you (hello beany fiber and greeny vitamin K and iron), it’s simple (hi, one pot), and completely delicious (talkin’ about you, spice and garlic). Let me not forget to mention you can eat it with your hands, unless you don’t enjoy using a big hunk of toasted bread as a utensil, in which case… you’re missing out on an important part of life. I mean… ⤵⤵⤵ … yum.
So, like I said, easy peasy: brown some sausage (ideally from this amazing place where they are kind to their pigs), add some onion, garlic, greens (like kale, spinach, or both), pine nuts if you’re feeling fancy, crushed red pepper and paprika, and simmer it down with some chicken stock. Then, pile it high on bread that you’ve hopefully toasted with lots of olive oil in a skillet, squeeze with a little lemon juice if you like, and chow down. Woot woot!Print
Beans and Greens with Sausage
A one-pot, super satisfying and good-for-you dinner that you can eat on huge slices of crusty bread!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 1x
- 2 T olive oil
- 1 lb of Italian sausage
- 1 onion, thinly sliced
- 4 cloves of garlic, thinly sliced
- 4 big handfuls of chopped kale or spinach, or 1 box of frozen spinach, thawed
- 1 can of white beans, rinsed and drained
- 1/4 C pine nuts (optional)
- 1 t crushed red pepper
- 1 t smoked paprika
- salt & pepper
- 1–2 C chicken stock
- a squeeze of lemon juice
- crusty bread, drizzled with olive oil and toasted in a skillet for serving
- Heat oil in a skillet over medium-high heat. Brown the sausage, breaking it up with a wooden spoon. Lower the heat to medium, add the onion and garlic and cook for a few minutes, until soft.
- Stir in the greens, white beans, pine nuts (if using), paprika, crushed red pepper, and salt to taste.
- Add 1 C of chicken stock and let it simmer and reduce for a few minutes. If you want more sauciness, add more chicken stock. Squeeze a bit of lemon juice over top, taste and season with salt and pepper if needed. Serve over toasted crusty bread.
Joey and I reheated the leftover bean/green/sausage mixture with a little heavy cream, tossed it with pasta, and sprinkled parmesan on top – equally as yummy!