Cooksie
Well-known member
Ingredients:
½ lb sweet Italian sausage
2 T olive oil
½ yellow onion, diced
1 medium carrot, diced
1 rib celery, diced
5 cloves garlic, minced
1/8 t crushed red pepper flakes
6 cups low sodium chicken broth
2 14.5 ounce cans cannellini beans, drained and rinsed
1 lb kale, cleaned and roughly chopped
1 T lemon juice
½ t grated lemon zest
Salt and pepper
Method:
Brown the sausage in 1 T of the olive in a Dutch oven over medium heat, mashing into bite-sized pieces. Remove the sausage and set aside.
Cook the onion in the remaining sausage fat and the other 1 T of olive oil until soft. Add the carrot and celery and continue to cook until the carrots begin to slightly brown.
Stir in the garlic, red pepper flakes, and cook for approximately 1 more minute. Add the chicken broth.
Bring the mixture to a boil. Lower the heat and add the sausage and the beans (mash 1 of the cans of beans before adding). Add the kale and simmer until the kale is tender.
Add lemon juice, lemon zest, and season to taste with salt and pepper.
Adapted from Fine Cooking
My notes:
- When I give this a whirl, I will up the sausage to 1 lb and use chicken stock instead of chicken broth.
- The original recipe calls for 1 ½ cans of cannellini beans, leaving you with ½ of a can of beans L.
½ lb sweet Italian sausage
2 T olive oil
½ yellow onion, diced
1 medium carrot, diced
1 rib celery, diced
5 cloves garlic, minced
1/8 t crushed red pepper flakes
6 cups low sodium chicken broth
2 14.5 ounce cans cannellini beans, drained and rinsed
1 lb kale, cleaned and roughly chopped
1 T lemon juice
½ t grated lemon zest
Salt and pepper
Method:
Brown the sausage in 1 T of the olive in a Dutch oven over medium heat, mashing into bite-sized pieces. Remove the sausage and set aside.
Cook the onion in the remaining sausage fat and the other 1 T of olive oil until soft. Add the carrot and celery and continue to cook until the carrots begin to slightly brown.
Stir in the garlic, red pepper flakes, and cook for approximately 1 more minute. Add the chicken broth.
Bring the mixture to a boil. Lower the heat and add the sausage and the beans (mash 1 of the cans of beans before adding). Add the kale and simmer until the kale is tender.
Add lemon juice, lemon zest, and season to taste with salt and pepper.
Adapted from Fine Cooking
My notes:
- When I give this a whirl, I will up the sausage to 1 lb and use chicken stock instead of chicken broth.
- The original recipe calls for 1 ½ cans of cannellini beans, leaving you with ½ of a can of beans L.