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Sweet Italian Sausages with Braised White Beans and Kale

14 INGREDIENTS • 8 STEPS • 1HR 20MINS

Sweet Italian Sausages with Braised White Beans and Kale

Recipe
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?
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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?
author_avatar
Lidey Likes
I'm Lidey, and I create delicious, seasonal recipes for weeknights, dinner parties, and beyond!!
http://www.lideylikes.com
1HR 20MINS
Total Time
$2.75
Cost Per Serving
Ingredients
Servings
4
us / metric
Extra-Virgin Olive Oil
1 Tbsp
Extra-Virgin Olive Oil
Sweet Italian Sausage Link
1 lb
Sweet Italian Sausage Link
Vidalia Onion
1
Vidalia Onion, halved, thinly sliced
Garlic
3 cloves
Garlic, crushed
Dry White Wine
1/2 cup
Dry White Wine
Canned Cannellini White Kidney Beans
4 1/4 cups
Canned Cannellini White Kidney Beans, rinsed, drained
Tuscan Kale
3 cups
Tuscan Kale, chopped
Low-Sodium Chicken Stock
1 1/2 cups
Low-Sodium Chicken Stock
Parmesan Cheese
to taste
Parmesan Cheese, freshly grated
for serving
Rustic Bread
to taste
Rustic Bread
for serving
Nutrition Per Serving
VIEW ALL
Calories
457
Fat
14.4 g
Protein
33.4 g
Carbs
50.6 g
Love This Recipe?
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Sweet Italian Sausages with Braised White Beans and Kale
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author_avatar
Lidey Likes
I'm Lidey, and I create delicious, seasonal recipes for weeknights, dinner parties, and beyond!!
http://www.lideylikes.com
Cooking InstructionsHide images
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 Sausage Link (1 lb) and cook for 10 minutes, turning occasionally to brown them evenly.
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 Sausage Link (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 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 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 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.
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.
Tags
Beans & Legumes
American
Gluten-Free
Comfort Food
Shellfish-Free
Dinner
Fall
Pork
Vegetables
Winter
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