Sautéed Kale with Sausage and White Beans

Share on Pinterest
Share with your friends


Sautéed Kale with Sausage and White Beans

Mike and I always joke that we are much more active in colder months, and this week was a good example. (Side Note: We are cold-weather people…I am so excited for our first snowfall!)

The past seven days have been crazy busy with entertaining…I’ve made roast chicken, a slow-cooking Moroccan-inspired stew (like this one), and even an autumnal-themed luncheon. Now it’s time for a quiet meal and some quick-cooking comfort food.

Sautéed Kale with Sausage and White Beans 2

This beautiful dish is the sort of thing I’ve been craving because I can’t seem to get enough kale lately. Kale, white beans, and garlic have a natural affinity for each other, and chicken sausage really is just gravy (but such a delicious addition). It comes together in a little over 30 minutes and is the perfect fall dinner.

To make this dish vegetarian (vegan actually), omit the chicken sausage, use vegetable stock or water instead of the chicken stock, and use two cans of beans instead of one. And if you have leftovers, they are amazing the next day topped with a poached or fried egg.

Sautéed Kale with Sausage and White Beans 3

Sautéed Kale with Sausage and White Beans
Prep time: 
Cook time: 
Total time: 
Yield: 4 servings
  • 3 tablespoons olive oil
  • 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
  1. 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.
  2. 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.)
  3. 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.
  4. Add lemon juice and turn off heat; taste and season with additional salt and pepper as desired.
Recipe inspired by Cooking Light’s recipe for Pasta with White Beans and Kale.

Share on Pinterest
Share with your friends



  1. says

    Oh, delish, my kind of eats! So interesting what you say about feeling energized by the cold weather. We are all unique, that’s for sure. I feel like a part of me dies in the winter… in fact, I just dedicated the beginning of my post to the seasonal transition (maudlin, I know! :).

  2. says

    I am not much of a Kale fan… however, my daughter came home from dance class the other day and her teacher had made Roasted Kale Chips. She loved them! So I’m working on collecting Kale recipes. This one is gong on top of the list!

  3. says

    Sausage and kale is such an incredible combination (and two of my favorite foods!) and you’ve kicked it up a notch with white beans and lots of delicious garlic! I can see myself devouring a plate of this on a cold day, and having some as leftover — yum! :)

  4. says

    You’re going to laugh, we also don’t have kale here (shocking I know). I look forward to the first snowfall but then I get tired of the snow soon. While you get more active I want to hibernate, lol:) This looks delicious and so comforting. Before I go into hibernation I wouldn’t mind a big bowl of it. Thanks for sharing!

  5. Eha says

    Here in Australia kale, to the best of my knowledge, is not known or used overly much. It is largely from US food blogs that I have grown interested in it during the past couple of months! Well, our supermarkets amy say ‘what?’, but I have a row of very healthy cavolo nero [black kale] plants thriving in our spring weather :) ! Shall use all my recipes soonest :D !

  6. says

    Another weird coincidence because I am making something similar tonight but adding sauerkraut (to use it up really) and using Polish sausages. But still with the kale – a big favourite of mine too. I’ve still got plenty in the garden that the slugs haven’t eaten (I think they got bored with it and moved on) so it pretty much goes in everything. I don’t think we even have chicken sausages here! LOVe your plate too!

  7. says

    Such a warming and comforting dish Faith! All of these flavors love each other – they’re perfect together! I am busier now too – my favorite time of the year.

  8. says

    Beans and greens are definitely comfort food for me. I’m not a cold weather person, but I do love “chilly” weather and this is perfect for that! I’d love to walk in the house to this cooking in the kitchen. :)

  9. says

    Kale is on my list of foods I haven’t cooked yet but want to try. This recipe looks perfect for the cooler weather and I can’t wait to give it a go! I came by from Bonbon Breaks and I’m a new follower.

Leave a Reply

Your email address will not be published. Required fields are marked *


Rate this recipe: