Beans with Kale and Portuguese Sausage

Name: Beans with Kale and Portuguese Sausage
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 2 chiles de árbol or 1/4 teaspoon crushed red pepper flakes; 946 milliliters baby kale or baby mustard greens; 1 bay leaf; 425 grams diced tomatoes; 283 grams 1/2 cups dried cranberry, navy, or cannellini (white kidney) beans (about , soaked overnight, drained; 237 milliliters dry white wine; 4 garlic cloves, smashed; 8 servings Kosher salt, freshly ground pepper; 1 Tbsp fresh lemon juice; 946 milliliters low-sodium chicken broth; 59 milliliters olive oil plus more for drizzling; 1 mediums onion, sliced; 1 small piece Parmesan rind (optional); 227 grams Portuguese sausage (such as linguiça) or kielbasa sausage, sliced 1/2 thick; 1 sprig thyme

This gluten free recipe serves 8. One portion of this dish contains about 10g of protein, 15g of fat, and From preparation to the plate, this recipe takes around 45 minutes. Head to the store and pick up onion, baby mustard greens, canned tomatoes, and a few other things to make it today.

Instructions

Heat 1/4 cup oil in a large heavy pot over medium heat.

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Cooking Oil

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Pot

Add sausage and cook, turning occasionally, until browned, about 5 minutes.

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Sausage

Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until onion begins to soften, about 5 minutes.

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Salt And Pepper

Garlic

Onion

Add wine and cook, scraping up browned bits from bottom of pot and stirring occasionally, until wine is reduced by half, about 3 minutes.

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Wine

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Pot

Add Parmesan rind, if using, chiles, thyme, bay leaf, broth, tomatoes, and beans. Bring to a boil, reduce heat, cover, and simmer gently, stirring occasionally and adding water as needed to keep beans submerged, until beans are tender, 1-1 1/2 hours.

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Bay Leaves