Sausage, Kale & White Bean Skillet Casserole

Name: Sausage, Kale & White Bean Skillet Casserole
Prep time: 10 min
Total time: 45 min
Yield: 4 Servings
Ingredients: 1 Tbs plus 1 tsp olive oil; 1 lb Italian sausage; 2 carrots, cut into 1/2-inch pieces; 2 cloves garlic, chopped; 1 bunch Kale, leaves cut into 2-inch strips; 2 15.5 oz cans cannellini beans, rinsed; kosher salt and black pepper; 2 Tbs bread crumbs

By Leslie Blythe Casserole, Italian, Sausage Baking, Sautéing

July 27, 2015

I made this really simple one pot dinner. The original recipe called for chard, but I changed it to kale, since it's such a super food. Don't get me wrong, chard is good too. I will definitely be making it again.

Prep: 10 mins
Cook: 35 mins
Yields: 4 Servings

Ingredients

1 Tbs plus 1 tsp olive oil

1 lb Italian sausage

2 carrots, cut into 1/2-inch pieces

2 cloves garlic, chopped

1 bunch Kale, leaves cut into 2-inch strips

2 15.5 oz cans cannellini beans, rinsed

kosher salt and black pepper

2 Tbs bread crumbs

Directions

1Heat oven to 400º F. Heat 1 tablespoon of the oil in a large ovenproof skillet over medium-high heat.

2Add the sausage and cook, turning, until browned and cooked through, 5 to 6 minutes. Transfer to a plate.

3Add the carrots and garlic to the skillet and cook for 1 minute. Add the kale and cook until wilted, 1 to 2 minutes.

4Add the beans, ½ cup water, and ¼ teaspoon each salt and pepper; bring to a boil. Nestle the sausages in the beans.

5In a bowl, combine the bread crumbs and the remaining teaspoon of oil. Sprinkle over the sausage mixture. Transfer the skillet to oven; bake until golden, about 25 minutes.

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