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.
Recipe by An Edible Mosaic™ at