Description
A hearty one-skillet dinner made with creamy white beans, smoky sausage, kale, and Parmesan cheese. Simple, quick, and packed with flavor—perfect for busy weeknights.
Ingredients
1 tbsp olive oil
12 to 16 oz kielbasa sausage, sliced into ½-inch rounds
3 garlic cloves, minced
2 cans (15 oz each) white beans, undrained and divided
½ cup low-sodium chicken broth or water
2 tsp dried Italian seasoning
½ tsp ground black pepper
¼ tsp kosher salt
½ bunch kale, stems removed, coarsely chopped (about 6 cups)
2 oz Parmesan cheese, grated (½ cup), plus extra for serving
1 tbsp lemon juice (from ½ lemon)
Instructions
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Heat the olive oil in a 12‑inch skillet or frying pan over medium‑high heat until shimmering.
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Add the sliced sausage in an even layer and cook until browned, about 3‑4 minutes per side. Transfer the sausage (and any juices) to a bowl or plate using tongs or a slotted spoon.
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To the same pan, add the minced garlic and cook for about 30 seconds until fragrant.
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Add one of the white bean cans (still with liquid) and use a potato masher or fork to mash about half of these beans in the pan.
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Stir in the second can of white beans (also undrained), the chicken broth (or water), Italian seasoning, black pepper, and kosher salt. Bring to a simmer and cook for 3‑5 minutes or until the mixture thickens and reduces slightly.
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Stir in the chopped kale and the grated Parmesan cheese until the kale is wilted and the cheese is melted — about 1 minute.
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Return the browned sausage (and any accumulated juices) to the pan and stir. Then stir in the lemon juice.
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Ladle into bowls and serve with extra Parmesan cheese if desired.
Notes
Store leftovers in a sealed container in the fridge for up to 4 days. Reheat gently with a splash of broth or water. Freezer-friendly for up to 3 months without cheese topping.
Nutrition
- Serving Size: 1 bowl (¼ of recipe)
- Calories: ~420 kcal
- Sugar: 1g
- Carbohydrates: 28g
- Protein: 26g