Sausage and White Bean Skillet with Crispy Sage
Ingredients
- 1 poundItalian sausage (bulk or casings removed)
- 1 mediumyellow onion
- 4 clovesgarlic
- 2 15-ounce canscanned white beans (cannellini or great northern)
- 1 cupchicken broth
- 4 cupskale (roughly chopped)
- 8 leavesfresh sage
- 2 tablespoonolive oil
- ½ teaspoonsalt
- ¼ teaspoonblack pepper
- ¼ teaspoonred pepper flakes
Prep
- 01
Dice 1 medium yellow onion.
- 02
Mince 4 cloves garlic.
- 03
Roughly chop 4 cups fresh kale, discarding tough stems.
- 04
Drain and rinse 2 cans white beans.
Method
- 01
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add sausage, breaking it into small chunks as it cooks, 5–6 minutes until browned and cooked through. Transfer to a plate.
- 02
In the same skillet, add onion and sauté 3–4 minutes until softened. Stir in garlic and cook 1 minute until fragrant.
- 03
Return sausage to the skillet. Add drained beans, chicken broth, kale, salt, pepper, and red pepper flakes. Stir well and simmer 8–10 minutes until kale is tender and broth has slightly reduced.
- 04
While the skillet simmers, heat remaining 1 tablespoon olive oil in a small pan over medium-high heat. Fry sage leaves 1–2 minutes until crispy, then set aside on a paper towel.
- 05
Taste and adjust seasoning. Top with crispy sage and serve hot.
Spice Tips
For deeper warmth, add 1/4 teaspoon smoked paprika with the spices. For heat, increase red pepper flakes to 1/2 teaspoon or add a fresh chili slice. A squeeze of fresh lemon juice at the end brightens all the flavors.
Swap kale for spinach, chard, or escarole if preferred. Leftovers keep for 3 days refrigerated and reheat beautifully on the stovetop.