Sausage Skillet with Kale, White Beans and Peas

With our CSA in full force, it seems like a race each week to eat as many veggies as possible before they spoil. This can be seen as a good thing though for both for my health and my creativity. After picking (and eating) pounds of peas, this is my favorite way to eat them in disguise.

This recipe is perfect for those on the go: one pot, minimal ingredients & a delicious meal to enjoy for dinner and lunch the next day! If you’re not a sausage person you can substitute ground beef, turkey or chicken or add some swiss chard, spinach or collard greens if you’re not into kale.

Toss this mixture with pasta or leave it as is- both are equally delicious, but who doesn’t love an extra excuse to eat carbs!

 

Serves 3-4 (or 2 if you’re really hungry)

Ingredients:

 

2 Tablespoons Olive Oil

1 teaspoon garlic, fresh and chopped

½ pound Italian sausage (sweet or spicy, whichever you like)

1 (8 oz) can of Cannellini beans, drained and rinsed

1 ½ cups peas, fresh or frozen

3 cups kale, fresh (chopped or torn into small pieces)

½ cup chicken stock (or water if you don’t have this on hand)

Salt & pepper to taste

 

Directions:

  1. In a large skillet (I used cast iron), heat the olive oil over medium heat for 1-2 minutes.
  2. Add the garlic and cook for one minute or until fragrant. Remove the sausage from its casing and crumble into the pan with the garlic. Sauté this mixture for 8-10 minutes or until the sausage is browned and fully cooked.
  3. Remove the sausage from the pan and set aside. In the same pan, add the beans and peas and sauté for 5 minutes on medium-low heat.
  4. Once the beans and peas are somewhat soft, add the kale and stock (or water) and cook until the kale is fully wilted, about 5 minutes.
  5. Season the vegetables with salt and pepper before adding the sausage back to the pan. Mix everything together and sauté on medium-high heat for 2-3 minutes before serving. Enjoy!

This mixture can be stored in the refrigerator for up to 1 week.

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