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
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!