Sweet Italian Sausages with Braised White Beans and Kale

1:20:00

This is the dinner to make when you feel like winding down and stirring something simple and comforting after a long day. The recipe calls for a half cup of white wine, so you might as well just finish the bottle, right?

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Ingredients
- Serves 4 +
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1 Tbsp Extra-Virgin Olive Oil
1 lb Sweet Italian Sausage
1 Vidalia Onion
3 clove Garlic
1/2 cup Dry White Wine
30 oz Canned Cannellini White Kidney Beans
3 cup Tuscan Kale
1 1/2 cup Low-Sodium Chicken Stock
1 1/4 tsp Kosher Salt
1 piece Rustic Bread
Directions HIDE IMAGES
STEP 1
Preheat the oven to 425 degrees F.
STEP 2
Heat the Extra-Virgin Olive Oil over medium-high heat in a medium, heavy pot or Dutch oven. Add the Sweet Italian Sausage and cook for 10 minutes, turning occasionally to brown them evenly.
STEP 3
Transfer to a sheet pan and roast for 10-15 minutes, depending of the size of the sausages, until cooked through and no longer pink inside. Set aside.
STEP 4
Meanwhile, drain any excess fat from the pot, leaving only a thin coating of oil on the bottom. (Or, if the pot looks dry, add a splash of olive oil.) Add the Vidalia Onion and Garlic and cook over medium-low heat for 10 minutes, until the onions are browned and translucent.
STEP 5
Add the Dry White Wine and cook until reduced by half. Add the Canned Cannellini White Kidney Beans, Tuscan Kale, Canned Crushed Tomatoes, Low-Sodium Chicken Stock, Fresh Rosemary, and Kosher Salt and bring to a boil. Lower the heat and cook at a full simmer for 35 minutes, stirring occasionally.
STEP 6
Discard the rosemary sprig and any large pieces of garlic. Using the back of a wooden spoon, press of some of the beans against the side of the pot to lightly mash them. Do this about 4 or 5 times until the sauce has thickened slightly. Add Kosher Salt and Ground Black Pepper, stir to combine, and then place the cooked sausages on top of the beans. Simmer for 3 more minutes, until the sausages are warmed through.
STEP 7
To serve, spoon some of the beans into the bottom of a shallow bowl or deep plate. Top with a sausage and sprinkle with Parmesan Cheese. Serve hot with Rustic Bread on the side.
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