One pan, tasty, quick, and easy, check, check, check!
Ingredients
- 1 Pound of chorizo, Italian sausage, or smoked sausage (leave it out if going vegan).
- 2 (15-ounce) cans white beans, like Great Northern, butter beans or cannellini, rinsed and drained.
- 2-3 Cloves of garlic.
- 1 Shallot.
- 1 ½ Cups chicken stock (use veggie for vegan)
- 1 Splash of white wine (leave out if avoiding booze).
- ½ Tsp kosher salt.
- ¼ Tsp freshly cracked black pepper.
- 1 Tsp minced fresh thyme leaves.
- 3 Cups packed curly kale, stems removed, and leaves torn into bite-size pieces.
- 1 TBSP lemon juice.
- ½ Cup parmesan, plus extra for serving (omit for vegan).
In a big cast iron skillet or product facsimile
- Slice the sausage into coins or if using ground, cook until browned.
- Remove sausage and set aside.
- In the same skillet, warm up the olive oil, shallot and garlic until shallot is translucent.
- Add in the beans, stock, splash of white wine, salt, pepper, and thyme and cook until heated through, about 3 minutes medium heat.
- Smash up some of the beans right in the skillet until you get a paste that’s creamy.
- Add in the kale and cook until wilted about 3 minutes on medium heat.
- Mix in parmesan, lemon and sausages and simmer on low for another 3 minutes.
- Add additional stock if you want to loosen it up.
Serve on or with crusty bread, green salad and the rest of the white wine.