Beans and Greens with Sausage

a piece of toasted bread with greens and beans and sausage on top, on a black plate

4 from 1 reviews

A one-pot, super satisfying and good-for-you dinner that you can eat on huge slices of crusty bread!


  • 2 T olive oil
  • 1 lb of Italian sausageĀ 
  • 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
  • 12 C chicken stock
  • a squeeze of lemon juice
  • crusty bread, drizzled with olive oil and toasted in a skillet for serving


  1. 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.
  2. Stir in the greens, white beans, pine nuts (if using), paprika, crushed red pepper, and salt to taste.
  3. 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!