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Cooking 101
This super nutritious one-pan, 10-minute dinner is a perfect antidote to a long hard day in the winter. You can play around with the sausage - we like the veggie-packed varieties. You can also skip it all together and enjoy a warm bowl of beans and greens. The flavor's in the sauce.
Chef Tip: Since this recipe is pretty much zero work, our only tip would be to enjoy this with a chilled glass of Chablis.
Olive oil
1 (12oz) package of sausage of your choice, sliced into 1-inch pieces
2 cans of Cannellini or White Navy beans
1 bunch of dinosaur kale, leaves only, chopped
3 cups of chicken or vegetable broth
Salt
Heat a large skillet over medium-high heat and add a glug of oil. When the oil shimmers, add the sausages, once they begin to crisp on the edges, add the beans and stir to combine
Add about ¼ pouch of Chimichurri and the broth. Cook for about 5 minutes on low heat, then add in the kale and cook for another minute or so until the kale is bright green and wilted. Salt to taste and enjoy
Traditionally spooned over grilled meats, this peppy South American sauce is packed with fresh parsley and fragrant oregano. Drizzle it on…
This recipe is also great with our Red Pepper Romesco sauce.
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1 Term found in this Recipe
Many of our recipes also call for a glug of oil, often when heating oil in a pan or lightly dressing vegetables before roasting. We don’t expect you to pull out a measuring spoon every time you go to cook (but if you want to, that’s ok!) so we estimate a glug is about 2 tablespoons worth of oil.
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