Creamy Tuscan Sausage and White Bean Skillet
Ingredients
- 1 poundItalian sausage (bulk or casings removed)
- 1 mediumyellow onion
- 3 clovesgarlic
- 4 cupskale (packed, stems removed)
- 1 can (15 oz)cannellini beans
- 1 can (14.5 oz)diced tomatoes
- ¾ cupchicken broth
- ¼ cupheavy cream
- 1 tablespoonolive oil
- ·salt
- ·black pepper
- ¼ teaspoonred pepper flakes
Prep
- 01
Dice 1 medium yellow onion.
- 02
Mince 3 cloves garlic.
- 03
Remove and discard the stems from 4 cups kale, then tear or chop into bite-sized pieces.
Method
- 01
Heat olive oil in a large skillet over medium-high heat. Add the sausage, breaking it into bite-sized chunks as it cooks, until browned and cooked through, about 6–8 minutes. Transfer to a plate.
- 02
In the same skillet, cook the onion until softened, about 3 minutes. Add the garlic and red pepper flakes, stir, and cook for 30 seconds until fragrant.
- 03
Add the kale and stir until wilted, about 2 minutes.
- 04
Pour in the diced tomatoes (with their juice), chicken broth, and the cooked sausage. Bring to a simmer and cook for 5 minutes to blend flavors.
- 05
Drain and rinse the cannellini beans, then stir them into the skillet. Simmer for another 3 minutes.
- 06
Reduce heat to low and stir in the heavy cream. Season with salt and pepper to taste. Simmer gently for 2 minutes and serve.
Spice Tips
For deeper warmth, add a pinch of smoked paprika or a bay leaf during simmering. If you like more heat, increase the red pepper flakes to 1/2 teaspoon or add a small pinch of cayenne at the end.
Serve with crusty bread to soak up the creamy broth. Leftovers reheat beautifully; store in the refrigerator for up to 3 days.