Skillet Aidells Chicken Sausage with Kale, White Beans & Sun-Dried Tomatoes
INGREDIENTS
- 2 Tablespoons olive oil (I used the oil from the jar of sun-dried tomatoes)
- 12-16 oz Italian chicken sausage (I used Aidells), cut into 1-inch slices
- 1 large shallot, finely diced
- 4 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon dried mustard
- 1/2 tsp kosher salt
- 1/2 tsp freshly cracked black pepper
- 3 (15-ounce) cans cannellini or great northern beans, rinsed and drained
- 2 cups chicken stock
- 1/3 cup sun-dried tomatoes, chopped
- 4 cups curly kale, stems removed and cut into bite-size pieces
- 1/2 cup parmesan, plus extra for serving
- red pepper flakes, optional
INSTRUCTIONS
- In a large skillet, heat olive oil over medium-high heat. Add the sausage and cook on both sides until browned, about 6-7 minutes. Remove sausage and transfer to a plate. Lower the heat to medium.
- Add the shallots and sauté until very soft and translucent, Add more oil if needed. To the skillet add garlic, oregano, thyme, mustard, salt, and pepper and cook for 1 minute or until well-blended. Add two cans of beans and all the chicken stock to the skillet. Stir to combine and bring to a simmer over medium heat.
- In a medium bowl, smash the remaining can of beans with a spoon until it forms a paste. Add the smashed beans and sun-dried tomatoes the skillet and stir to combine. Bring this to a boil and simmer until slightly reduced about 5 minutes.
- Add the kale, reduce the heat to medium-low and cook, stirring until kale has slightly wilted. Adjust seasoning if needed.
- Add the sausage back to the pan and sprinkle with parmesan cheese and red pepper flakes if using. Serve immediately with your favorite crusty bread.
