Recipe: Kale with Cannellini Beans and Crumbled Sausage is a satisfying one-course meal

Most supermarkets promote large baggage of coarsely chopped curly-leaf kale. I couldn’t have imagined such a product after I began writing fruit-and-vegetable cookbooks nearly 20 years in the past. Again then kale was solely obtainable in bundles, if in any respect.

For probably the most half, the chopped product is freed from thick stems, however the occasional sturdy bit or two sneaks in. That little little bit of stem isn’t worrisome. Mix the deep inexperienced veg with cannellini beans and crumbled Italian sausage for a quickie one-dish meal. The cannellini beans, giant white kidney beans, add a beautiful starchy-sweet edge. The turkey sausage? Use the candy selection for the mildest style or add spicy perspective with scorching sausage.

Kale and Cannellini Beans with Crumbled Sausage

Yield: 4 main-course servings

INGREDIENTS

8 ounces Italian sausage, bulk or casings eliminated; see cook dinner’s notes

2 tablespoons extra-virgin olive oil

4 cups (giant stems eliminated) coarsely chopped, washed curly kale

4 giant garlic cloves, thinly sliced

1/2 cup water

Salt and freshly floor black pepper

One 15-ounce can cannellini beans, undrained

2 tablespoons purple wine vinegar

Cook dinner’s notes: For a vegetarian model, omit sausage and add a very good pinch of dried purple pepper flakes together with the beans; garnish with chopped contemporary basil. OR, substitute vegetarian chorizo for the sausage utilizing 5 ounces and put together as directed.

PROCEDURE

1. Put sausage in medium-sized skillet on medium-high warmth. Break it up with a spatula, heating till sausage is totally cooked and no pink shade stays, about 4 to five minutes. Drain on paper towel and put aside.

2. Warmth oil in giant, deep skillet on medium-high warmth. Add kale, garlic and 1/2 cup water; season with salt and pepper to style. When liquid involves a boil, cowl and cook dinner till kale is tender, about 10 minutes, tossing combination two- or three-times throughout cooking.

3. Stir in beans, vinegar, and sausage; cook dinner till beans are scorching, about 2 minutes. Style and alter seasoning if wanted. Serve in shallow bowls.

Supply: “50 Greatest Vegetation on the Planet” by Cathy Thomas ($29.95, Chronicle)

Cooking query? Contact Cathy Thomas at cathythomascooks@gmail.com