¾ lb fully cooked chicken sausage, sliced (I used Wegmans Spinach and Feta Chicken Sausage, but you can use any kind you like)
2 medium onions, halved and thinly sliced
1 lb kale, rinsed, tough center ribs removed, and chopped
1 cup low-sodium chicken stock (or water), plus more as needed
5 large cloves garlic, minced
½ teaspoon crushed red pepper flakes (more or less to taste)
¼ teaspoon salt
¼ teaspoon black pepper
1 (15 oz) can cannellini beans, rinsed and drained
1½ tablespoons fresh lemon juice
Instructions
Heat the oil in a large lidded skillet over medium-high to high heat; add the sausage and cook until browned, about 5 to 7 minutes. Use a slotted spoon to transfer the sausage to a bowl and set aside.
Turn the heat down to medium, add the onion, and cook until tender and starting to caramelize, about 7 to 10 minutes. Turn the heat up to medium-high, add the kale and chicken stock, cover the skillet, and cook until the liquid is evaporated and the kale is almost tender, about 8 minutes. (If the skillet gets too dry before the kale is almost tender, add a splash more liquid as needed.)
Stir in the garlic, crushed red pepper flakes, salt, and pepper, and cook 3 minutes. Add the beans and browned sausage and cook until heated, about 1 to 2 minutes.
Add lemon juice and turn off heat; taste and season with additional salt and pepper as desired.