Creamy White Beans and Greens with Chicken Sausage
Before You Begin
Ingredients · Servings 4
- 1 tablespoon extra-virgin olive oil
- 12 ounces cooked chicken sausages
- 1 onion, chopped
- 1 teaspoon table salt, divided
- ¼ teaspoon pepper
- ¼ teaspoon red pepper flakes
- 1 pound lacinato kale, stemmed and chopped
- 2 (15-ounce) cans cannellini beans, undrained
- ¼ cup heavy cream
- 2 teaspoons minced fresh thyme
- 1 teaspoon grated lemon zest plus 1 tablespoon juice, plus lemon wedges for serving
- ¼ cup grated Pecorino Romano cheese, plus extra for serving
Method · 45 min
- Heat 1 tablespoon extra-virgin olive oil in 12-inch skillet over medium heat until shimmering. Add 12 ounces cooked chicken sausages and cook until well browned, 4 to 6 minutes. Transfer to cutting board.
- Add 1 chopped onion, ¼ teaspoon table salt, ¼ teaspoon pepper, and ¼ teaspoon red pepper flakes to skillet and cook, stirring frequently, until onion begins to brown, about 4 minutes. Increase heat to medium-high, add 1 pound lacinato kale, stemmed and chopped; ¼ cup water; and remaining ¾ teaspoon salt. Cover and cook until kale is wilted, about 3 minutes. Stir in 2 cans cannellini beans and their liquid, ¼ cup heavy cream, and 2 teaspoons minced thyme, and bring to simmer. Reduce heat to maintain gentle simmer, cover, and cook, stirring occasionally, to meld flavors, 10 minutes.
- Uncover, stir in 1 teaspoon grated lemon zest plus 1 tablespoon juice, and season with salt and pepper to taste. Slice sausages into thirds on bias and nestle into beans. Cook until sausages are warmed through, 2 to 3 minutes. Off heat, sprinkle with ¼ cup grated Pecorino Romano cheese. Serve with lemon wedges and extra Pecorino.
Any flavor of cooked chicken sausage can be used. Parmesan can be used instead of Pecorino.
