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Kale with Cannellini Beans and Crumbled Sausage is a satisfying one-course meal – Press Telegram

Most supermarkets sell large bags of kale with curly leaves. I couldn’t imagine a product like this when I started writing fruit and vegetable cookbooks almost 20 years ago. Back then, kale was only available in packets.

For the most part, the chopped product is free of thick stems, but one or two sturdy pieces are sometimes picked. That little stem is not worrisome. Combine deep green vegetables with cannellini beans and shredded Italian sausages for a quick one-course meal. Cannellini beans, large white beans, add a beautiful sweet starchy edge. The turkey sausage? Use the sweet variety for the mildest flavor or add a spicy attitude with hot sausage.

Kale and cannellini beans with shredded sausage

Yield: 4 servings of main course

INGREDIENTS

8 ounces of Italian sausage, in bulk or casings removed; see the cook’s notes

2 tablespoons extra virgin olive oil

4 cups (large stems removed) coarsely chopped and washed

4 large garlic cloves, cut into thin slices

1/2 cup water

Salt and freshly ground black pepper

A 15-ounce can of cannellini beans without draining

2 tablespoons red wine vinegar

Chef’s Notes: For a vegetarian version, skip the sausage and add a nice pinch of dried red pepper flakes along with the beans; garnish with chopped fresh basil. OR, replace the sausage with vegetarian chorizo ​​using 5 ounces and prepare as directed.

PROCEDURE

1. Place the sausage in a medium skillet over medium-high heat. Break it with a spatula, heating until the sausage is well cooked and not pink, about 4 to 5 minutes. Drain on paper towels and set aside.

2. Heat the oil in a large, deep skillet over medium-high heat. Add kale, garlic and 1/2 cup water; season with salt and pepper to taste. When the liquid comes to a boil, cover and cook until the kale is tender, about 10 minutes, pouring the mixture two or three times during cooking.

3. Mix beans, vinegar and sausage; cook until beans are hot, about 2 minutes. Try and adjust the seasoning if necessary. Serve in shallow bowls.

Source: “50 Best Plants on the Planet” by Cathy Thomas ($ 29.95, Chronicle)

Cooking question? Contact Cathy Thomas at cathythomascooks@gmail.com

Kale with Cannellini Beans and Crumbled Sausage is a satisfying one-course meal – Press Telegram Source link Kale with Cannellini Beans and Crumbled Sausage is a satisfying one-course meal – Press Telegram

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