From the roundup: 22 Quick 30 Minute Dinner Recipes for Busy Nights
Creamy, just-wilted kale folded through sausage-studded broth with beans that hold their shape but give a little when you press them with a spoon: that is what skillet Italian sausage and white bean with kale looks like when it is done right. The move I learned after one flat, muddy-tasting batch is to let the sausage sit undisturbed long enough to actually brown, a full seven to eight minutes, because those caramelized bits scraped up with the broth are where all the depth comes from. One good squeeze of lemon right before you ladle it into bowls keeps everything from tasting heavy, and I will not skip it even when I am rushing. Crusty bread is the only addition this needs, mostly because my kids will argue over the last piece used to clean the bottom of the bowl.
Why you will love this
- One pan from start to finish, which means the cleanup is fast on a school night.
- The sausage drippings season the beans and kale without any extra work on your part.
- Canned cannellini beans and a half cup of chicken broth are the only things you probably need to grab at the store.
- Kale holds up better than spinach here, so leftovers the next day still have texture instead of turning to mush.
- It’s filling enough to serve as a complete meal, but also good alongside a simple pasta if you’re feeding more people.
Tips for success
- Don’t rush the sausage browning. Seven to eight minutes over medium-high heat gets you the caramelized bits that flavor the whole dish. Pull it early and it tastes steamed, not seared.
- Rinse the cannellini beans well after draining. Skipping the rinse leaves starchy liquid in the can that clouds the broth and makes the sauce gluey.
- Add the kale in two or three batches rather than dumping it all in at once. It looks like too much at first, but each handful wilts down in about a minute and makes room for the next.
- If the sausage releases a lot of fat, tilt the pan and spoon off most of it before you add the garlic. Leaving a thin coating is fine and adds flavor, but too much grease makes the finished dish feel heavy.
If the dish turns out bland or dry
- Bland usually means the sausage didn’t brown long enough, or the lemon was skipped. Add a fresh squeeze and taste again before adding more salt.
- If the broth cooked off too fast and the beans look dry, add a splash more, two to three tablespoons at a time, and stir to loosen.
- Under-seasoned kale is usually the culprit when the dish tastes flat overall. Season after the kale wilts, not before, because it reduces in volume and concentrates the salt differently.
- Hot sausage plus red pepper flakes can make this very spicy. If you’re using hot sausage, skip the flakes entirely.
Substitutions
Turkey sausage or chicken sausage works if you want to lighten things up, just add the tablespoon of olive oil since they’re leaner and the pan will be dry. Cannellini beans are the best fit here because they’re creamy and hold their shape, but Great Northern or navy beans are close enough. If someone in your house won’t eat kale, baby spinach is an easy swap: add it at the very end and stir for about one minute, it doesn’t need the full cook time.
No chicken broth on hand, vegetable broth works fine. If you’re skipping the red pepper flakes because of picky eaters, the dish is still plenty flavorful from the sausage and garlic. Just put the flakes on the table for the adults who want heat.
Make-ahead and storage
You can brown and crumble the sausage up to two days ahead, refrigerate it in a covered container, and pick up at the garlic step when you’re ready to cook. It saves about 10 minutes on a busy night. Leftovers keep in the fridge for up to four days and actually reheat well: warm them in a skillet over medium-low heat with a small splash of broth or water to loosen the beans back up. The kale softens a little more but it still tastes good.
Skip the freezer on this one. The cannellini beans turn grainy and waterlogged after thawing and the texture isn’t worth it. Plan to eat it within the week.
Skillet Italian Sausage and White Bean with Kale
Ingredients
Equipment
Method
- Set a large skillet over medium-high heat. If your sausage is lean, add a tablespoon of olive oil. Add the sausage and use a wooden spoon to break it into small crumbles as it cooks. Cook for about 7 to 8 minutes, stirring occasionally, until the pieces are browned and cooked through with no pink remaining. Do not rush this step. The browned bits on the bottom of the pan are flavor you will want later.
- Reduce the heat to medium. Push the sausage to one side of the pan and add the minced garlic and red pepper flakes to the empty space. Cook the garlic for about 30 seconds until it smells fragrant, then stir everything together. Be careful not to let the garlic burn or it will turn bitter.
- Add the drained and rinsed cannellini beans to the skillet. Pour in the chicken broth and use your spoon to scrape up any browned bits stuck to the bottom of the pan. That is where all the good flavor lives. Stir everything together and let the mixture simmer for 3 to 4 minutes so the broth reduces slightly and the beans warm through.
- Add the chopped kale in two or three handfuls, stirring each addition in before adding the next. The kale will look like a lot at first but it wilts down quickly. Cook for another 3 to 4 minutes, stirring frequently, until the kale is tender and a deep, dark green. Taste and season with salt and pepper as needed.
- Remove the skillet from the heat. Squeeze half the lemon over the top, taste, and add more lemon if you like a brighter finish. Scatter the chopped parsley over everything and bring the pan right to the table. Serve with crusty bread to catch the broth at the bottom of the bowl.
Notes
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