This White Bean Sausage Kale Skillet is one of my favorite 20 minute weeknight meals! You only need one skillet to make this healthy, comforting dish and it makes for killer leftovers the next day.

This one pan dinner is one of the easiest meals you can make! It is filled with white bean, sausage, kale, broth and tons of flavor. It also takes less than 20 minutes to make, making it something we have on our dinner line up quite frequently!

We always love a good escarole and beans dish and this is a twist on that classic. I love that this skillet is filled with veggies, protein and fiber and the flavors from everything together hits the spot. You toss it all into a skillet and call it a meal! It’s a lazy girl’s dream and it takes similar amount of effort to make than a scrambled egg sandwich in my opinion.

Oh and the bonus? My kids even ate this. They of course picked around the kale like most toddlers do who are afraid of “leaves” in their food. But this is a great family dish or one you can make and enjoy leftovers for lunch or dinner the next day. Plus I love serving it over some quinoa, pasta or some rice. You can also enjoy as is – it is totally up to you. Bonus if you have a baguette to enjoy with it to absorb the broth and all the flavors together.

Tip: this is a perfect 20 minute meal to make when you don’t want to put much effort into dinner but want something healthy and flavorful.

What ingredients you need to make this sausage white bean skillet:

  • Olive oil
  • Chicken sausage (or any sausage of choice), cooked and cut into 1/2-inch slices
  • Garlic cloves, minced
  • Yellow onion, chopped
  • White beans, rinsed and drained
  • Chicken broth
  • Tuscan kale, stems removed and cut into shreds
  • Lemon, squeezed
  • Grated parmesan cheese
  • Serving ideas: quinoa, pasta, rice

How to make this white bean, sausage and kale skillet:

  1. In a large skillet, heat olive oil over medium-high heat then add the sausage and cook on both sides until browned (about 3 minutes)
  2. Add the garlic and onion to the pan and cook until fragrant, about 2 minutes
  3. Next add the beans and chicken broth to the skillet and season with salt and pepper, lemon juice and bring to a boil then add in the kale and simmer for about 5-10 minutes or until kale is wilted
  4. Add the parmesan and stir to combine
  5. Serve over quinoa, pasta or rice if desired and add some red pepper flakes for spice if you want!

Tips for success:

  • I always get pre-cooked sausages here to save time. You can use Italian sausage or a chicken sausage if you want
  • Majority of these ingredients are also pantry/fridge staples for us. I keep sausages in the freezer most of the time and we always have some white beans and broth on hand in the freezer
  • You can also use either a veggie broth or chicken broth for this – it is totally up to you!
  • This dish makes for killer leftovers! Enjoy over some pasta, quinoa or rice too to make it a heartier meal

A few other easy dinner recipes to try:

EASY Sheet Pan Quesadillas

No-Boil Vegetarian Pasta Bake

One-Skillet Gluten-free Hamburger Helper

Gluten-free Slow Cooker Enchilada Casserole

White Bean Sausage Kale Skillet

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White Bean Sausage Kale Skillet (gluten-free)

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5 from 7 reviews

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This White Bean Sausage Kale Skillet is one of my favorite 20 minute weeknight meals! You only need one skillet to make this healthy, comforting dish and it makes for killer leftovers the next day.

  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Total Time: 20 mins

Yield: Serves 3-4 1x

Ingredients

Scale
  • 2 tablespoons olive oil
  • 12–14 ounces chicken sausage (or any sausage of choice), cooked and cut into 1/2-inch slices
  • 3 garlic cloves, minced
  • 1/2 yellow onion, chopped
  • 2 (15-ounce) cans of white beans, rinsed and drained
  • 1 1/2 cup chicken broth
  • Sea salt and black pepper to taste
  • 1 bunch of tuscan kale, stems removed and cut into shreds
  • 1/2 lemon, squeezed
  • 1/2 cup grated parmesan cheese
  • Topping: red pepper flakes
  • Serving ideas: quinoa, pasta, rice

Instructions

  1. In a large skillet, heat olive oil over medium-high heat then add the sausage and cook on both sides until browned (about 3 minutes)
  2. Add the garlic and onion to the pan and cook until fragrant, about 2 minutes
  3. Next add the beans and chicken broth to the skillet and season with salt and pepper, lemon juice and bring to a boil then add in the kale and simmer for about 5-10 minutes or until kale is wilted
  4. Add the parmesan and stir to combine
  5. Serve over quinoa, pasta or rice if desired and add some red pepper flakes for spice if you want!

Notes

*Store leftovers in fridge for 5 days and reheat over stovetop or in microwave. I like to add more broth when reheating too.

  • Author: Rachel