One-Pot Stovetop Sausage, White Beans and Kale

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

1 Tbsp

Olive Oil

1 lb

Italian Sausage Links

sliced into 3-inch pieces

1

Medium Onion , chopped

1/2 tsp

Kosher Salt

1/4 tsp

Ground Black Pepper

2 cloves

Garlic , minced

1 tsp

Fennel Seeds

2 cans
(15 oz)

Diced Tomatoes

1 can
(15 oz)

Cannellini White Kidney Beans , drained, rinsed

1 bunch

Kale , de-stemmed, roughly chopped

For Assembly

1/4 cup

Chopped Italian Flat-Leaf Parsley

1/4 cup

Grated Parmesan Cheese

Cooking Instructions

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Step 1

Heat the Olive Oil (1 Tbsp) in a Dutch oven over medium heat and add the Italian Sausage Links (1 lb) , cooking it until it’s lightly browned all over; about 4 to 5 minutes.

Step 2

Add the Onion (1) , Kosher Salt (1/2 tsp) , and Ground Black Pepper (1/4 tsp) and cook until the onions have softened and starting to brown a little bit, about 4 to 5 minutes.

Step 3

Add the Garlic (2 cloves) and Fennel Seeds (1 tsp) and stir to combine until it becomes aromatic; about 1 minute. Be careful not to burn it.

Step 4

Add the Diced Tomatoes (2 cans) (and their juices) along with the Cannellini White Kidney Beans (1 can) and turn the heat up to medium-high, simmering for 10 to 15 minutes.

Step 5

Stir in the Kale (1 bunch) and cook until it wilts; about 1 to 2 minutes.

Step 6

Remove from the heat and serve garnished with Italian Flat-Leaf Parsley (1/4 cup) and/or Grated Parmesan Cheese (1/4 cup) . Taste and add more salt and pepper, if needed.