Tuesday, June 29, 2010
Chicken Sausages with Kale and White Beans
I must admit, I’ve been rather lazy with my CSA this year. This is my fourth year doing one, and I’ve become more knowledgeable about unfamiliar vegetables. I now know what works, and what doesn’t work. So, with the last three bunches of kale I’ve gotten, I’ve mainly been making kale chips, because they are ridiculously easy and surprisingly tasty. But, The Boy isn’t a fan of them. And, I want to cook with kale in a way he will enjoy it. So I browsed my favorite recipe sources, and quickly discovered a recipe I already had all the ingredients for.
Not only did The Boy enjoy this dish, he called dibs on leftovers! He also insisted I make this again. I know he likes greens, I just don’t get around to cooking them, mainly because I never know what healthy main course to serve them with. This recipe solved that problem by pairing the cooked kale with spicy italian sausages. If it involves the word spicy, I know he’ll like it. It’s hard to describe this dish, except to say it just pairs well. The wilted greens are accented by white beans, and a tang of white wine vinegar. The broiled italian sausages make for a no-work main course, and are the perfect savory addition. Best of all, this dish really fills you up, without a lot of carbs. I’m just mad I don’t get the leftovers!
Chicken Sausages with Kale and White Beans
adapted from Martha Stewart Everyday Food
Ingredients:
1 large bunch kale (1 1/4 to 1 1/2 pounds)
4 garlic cloves
1 1/2 pounds sweet Italian chicken sausages (about 8 links)
2 tablespoons olive oil
Coarse salt and ground pepper
1 can (15 ounces) cannellini beans
2 tablespoons white-wine vinegarDirections:
Remove thick stems from kale and discard. Coarsely chop kale; wash and dry. Peel and thinly slice garlic.
Heat broiler, with rack set 4 inches from heat. With a fork, pierce sausages all over; place on a broilerproof rimmed baking sheet. Broil, turning occasionally, until browned and cooked through, 8 to 10 minutes.
While sausages are cooking, heat oil in a large skillet over medium-high. Add kale, garlic, and 1/2 cup water; season with salt and pepper. Cover skillet and cook, tossing occasionally, until kale is wilted and tender, 10 to 12 minutes. Drain and rinse beans; add to skillet along with vinegar. Cook uncovered, tossing gently, until beans are heated through, 1 to 2 minutes.
Slice chicken sausage and serve atop kale & beans.
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