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RECIPE
14 INGREDIENTS8 STEPS1hr 20min

Sweet Italian Sausages with Braised White Beans and Kale

4.0
3 Ratings
This is the dinner to make when you feel like winding down and stirring something simple and comforting after a long day. The recipe calls for a half cup of white wine, so you might as well just finish the bottle, right?
Sweet Italian Sausages with Braised White Beans and Kale Recipe | SideChef
This is the dinner to make when you feel like winding down and stirring something simple and comforting after a long day. The recipe calls for a half cup of white wine, so you might as well just finish the bottle, right?
LideyLikes
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LideyLikes
Delicious, seasonal recipes for weeknights, dinner parties and beyond!!
http://www.lideylikes.com
1hr 20min
Total Time
$2.78
Cost Per Serving

Ingredients

US / METRIC
Servings:
4
Serves 4
1 Tbsp
Extra-Virgin Olive Oil
1 lb
Sweet Italian Sausages
1
Vidalia Onion , halved, thinly sliced
3 cloves
Garlic , crushed
1/2 cup
Dry White Wine
4 1/4 cups
Canned Cannellini White Kidney Beans , rinsed, drained
3 cups
Tuscan Kale , chopped
1 1/2 cups
Low-Sodium Chicken Stock
1 1/4 tsp
to taste
Parmesan Cheese , freshly grated
for serving
to taste
Rustic Bread
for serving
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Nutrition Per Serving

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CALORIES
461
FAT
14.5 g
PROTEIN
33.6 g
CARBS
51.5 g

Cooking Instructions

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Step 1
Preheat the oven to 425 degrees F (220 degrees C).
Step 2
Heat the Extra-Virgin Olive Oil (1 Tbsp) over medium-high heat in a medium, heavy pot or Dutch oven. Add the Sweet Italian Sausages (1 lb) and cook for 10 minutes, turning occasionally to brown them evenly.
Step 3
Transfer to a sheet pan and roast for 10-15 minutes, depending of the size of the sausages, until cooked through and no longer pink inside. Set aside.
Step 4
Meanwhile, drain any excess fat from the pot, leaving only a thin coating of oil on the bottom. (Or, if the pot looks dry, add a splash of olive oil.) Add the Vidalia Onion (1) and Garlic (3 cloves) and cook over medium-low heat for 10 minutes, until the onions are browned and translucent.
Step 5
Add the Dry White Wine (1/2 cup) and cook until reduced by half. Add the Canned Cannellini White Kidney Beans (4 1/4 cups) , Tuscan Kale (3 cups) , Canned Crushed Tomatoes (1 cup) , Low-Sodium Chicken Stock (1 1/2 cups) , Fresh Rosemary (1 sprig) , and Kosher Salt (1 tsp) and bring to a boil. Lower the heat and cook at a full simmer for 35 minutes, stirring occasionally.
Step 6
Discard the rosemary sprig and any large pieces of garlic. Using the back of a wooden spoon, press of some of the beans against the side of the pot to lightly mash them. Do this about 4 or 5 times until the sauce has thickened slightly.
Step 7
Add Kosher Salt (1/4 tsp) and  Ground Black Pepper (1/4 tsp) , stir to combine, and then place the cooked sausages on top of the beans. Simmer for 3 more minutes, until the sausages are warmed through.
Step 8
To serve, spoon some of the beans into the bottom of a shallow bowl or deep plate. Top with a sausage and sprinkle with Parmesan Cheese (to taste) . Serve hot with Rustic Bread (to taste) on the side.
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Nutrition Per Serving
Calories
461
% Daily Value*
Fat
14.5 g
19%
Saturated Fat
4.2 g
21%
Trans Fat
0.0 g
--
Cholesterol
34.0 mg
11%
Carbohydrates
51.5 g
19%
Fiber
13.1 g
47%
Sugars
4.6 g
--
Protein
33.6 g
67%
Sodium
2226.1 mg
97%
Vitamin D
--
--
Calcium
239.2 mg
18%
Iron
5.5 mg
31%
Potassium
644.2 mg
14%
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