Sausages with Kale and White Beans

I think you either love kale, or hate it. I think Brussels Sprouts and cabbage have the same defining factor with people. They all draw a line and you are squarely on one side or the other. So for those of you who don't like kale, this recipe is probably not for you. BUT for those of you who do, this recipe is a winner! It is not, however, vegetarian. This one includes delicious, fatty, tummy warming Italian sausages. If you don't want to use those, you could substitute one of the wonderful vegetarian sausages that are on the market now and the result would be just fine. If you want to add more fiber to your diet, this recipe is a great way to do it because both kale and beans are high in fiber and low in fat. yum!

This recipe comes from Everyday Food Magazine (a Martha Stewart mag) and it was very quick and easy. I made a few changes, as I usually do, which I will note here.

Sausages with Kale and White Beans (otherwise known as Cannellini)

Ingredients~

1 large bunch of kale (1 1/4 lbs to 1 1/2 lbs)
4 garlic cloves
1 1/2 lbs sweet Italian sausages (about 8 links)
2 TBL olive oil
salt and pepper
1 can (15 oz) cannellini beans
2 TBL white-wine vinegar

Directions~

1. Remove thick stems from kale, and discard. Chop kale; wash and dry. Peel and thinly slice garlic, combine with kale in a large bowl (or you can do this ahead of time and put the kale and garlic in a plastic baggie).

2. Heat broiler, with racks 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, 8-10 minutes.

3. While sausages are cooking, heat oil in a large skillet (I used a large, deep pan) over medium-high heat.  (At this point I added one finely chopped onion, which the recipe does not include). Add kale, garlic, and 1/2 C water, season with salt and pepper to taste. (I used chicken broth instead of water for extra flavor - the broth has salt so season accordingly. I also added my "secret seasoning weapon...1 tsp of smoked paprika!).  Cover and cook, tossing occasionally, until kale is wilted and tender, 10 -12 minutes (I let it cook for about 20). Drain and rinse beans, add to skillet along with vinegar. Cook, uncovered, tossing gently until beans are heated through, about 2 minutes.

4. Serve cut sausages on a bed of the kale and beans. ( I used 5 sweet Italian sausages and 2 Andouille sausages to give it a bit of kick!).

Enjoy!