White Bean and Sausage Skillet

Prep: 15 mins

Cook: 20 mins

Difficulty: Easy

Servings: 4 Servings

There’s not a week that goes by that I don’t rely on a link of sausage or a can of beans for dinner. Both ingredients last a long time in the fridge or pantry and require very little from me — an important factor at the end of a long day. Here I’m sharing a recipe that combines both into a skillet dinner that’s become something of a fall classic in my house.

Ingredients

1 tablespoon olive oil
12 to 16 ounces kielbasa sausage, sliced crosswise into 1/2-inch-thick rounds
3 cloves garlic, minced
2 (about 15-ounce) cans white beans, such as cannellini or Great Northern (do not drain), divided
1/2 cup low-sodium chicken broth or water
2 teaspoons dried Italian seasoning
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
1/2 small bunch flat-leaf or lacinato kale, stems removed and leaves coarsely chopped (about 6 cups)
2 ounces finely grated Parmesan cheese (1/2 cup), plus more for serving
1 tablespoon freshly squeezed lemon juice (from 1/2 medium lemon)

Instructions

Instructions
Heat 1 tablespoon olive oil in a 12-inch skillet or frying pan over medium-high heat until shimmering. Add 12 to 16 ounces sliced smoked sausage in an even layer and cook until browned, 3 to 4 minutes per side. Using tongs or a slotted spoon, transfer to a bowl or plate.
Add 3 minced garlic cloves to the pan and cook until fragrant, about 30 seconds. Add 1 (about 15-ounce) can white beans (do not drain) and use a potato masher or fork to mash about half of the beans. Stir in the remaining 1 can white beans (do not drain), 1/2 cup low-sodium chicken broth, 2 teaspoons dried Italian seasoning, 1/2 teaspoon black pepper, and 1/4 teaspoon kosher salt. Bring to a simmer and cook until thickened and reduced slightly, 3 to 5 minutes.
Stir in 1/2 bunch coarsely chopped kale leaves and 2 ounces finely grated Parmesan cheese until the kale is wilted and the cheese is melted, about 1 minute.
Return the sausage and any accumulated juices to the pan. Stir in 1 tablespoon lemon juice. Ladle into bowls and serve with more Parmesan cheese if desired.