Greens, Cannellini Beans, and Andouille Sausage Pan Stew
Any flavor of cooked chicken sausage can act as the base for this customizable skillet stew that includes a supporting cast of greens, beans and punchy vinegars.
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Greens, Cannellini Beans, and Andouille Sausage Pan Stew
Directions
- In a very large skillet heat oil over medium heat. Add sausage and onion; cook and stir for 6 to 8 minutes or until browned. Remove mixture from skillet; keep warm.
- Add beans, thyme, and garlic. Cook and stir to heat through. Add broth. Bring to boiling; reduce heat. Boil gently, uncovered, 3 to 4 minutes or until reduced by about half. Gradually add kale, stirring until wilted before adding more. Cook and stir for 8 to 10 minutes or until all of the greens are slightly wilted and tender. Add sausage mixture and vinegar; heat through. Garnish with additional thyme, if desired.
Nutrition Facts (Greens, Cannellini Beans, and Andouille Sausage Pan Stew)
- Per serving:
- 376 kcal ,
- 13 g fat
- (3 g sat. fat ,
- 1 g polyunsaturated fat ,
- 3 g monounsaturated fat ),
- 65 mg chol. ,
- 1012 mg sodium ,
- 38 g carb. ,
- 10 g fiber ,
- 8 g sugar ,
- 31 g pro.
Reviews (1)
Beverly Rios
612 Days Ago
I really liked this recipe, although I used polska kielbasa. And next time I w ould add another can of beans.