Name: White Bean Sausage Kale Skillet (gluten-free)
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 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

White Bean Sausage Kale Skillet (gluten-free)

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5 from 7 reviews

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

Instructions

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)
Add the garlic and onion to the pan and cook until fragrant, about 2 minutes
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
Add the parmesan and stir to combine
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