White Bean Sausage Skillet

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  Olive oil(30g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Italian Pork Sausage(397g)
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  Garlic
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  Beans, Cannellini, Canned, Drained
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  Low Sodium Chicken Broth(360g)
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  ½ teaspoon kosher salt
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  ¼ teaspoon freshly cracked black pepper
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  Thyme, Fresh(5g)
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  Kale(720g)
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  Lemon Juice, Fresh(15g)
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  Parmesan Cheese(120g)

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  Bread, Crusty, White

Instructions

1. 1Heat the olive oil in a 12-inch skillet over medium-high heat. Once the oil is glistening, add the sausage and cook until browned on both sides, 4 to 5 minutes. Transfer to a plate.
2. 2Add the garlic and cook until fragrant, about 30 seconds. Add two thirds of the beans and 1 cup of the chicken stock. Season with the salt, pepper, and thyme. Stir to combine and bring to a simmer over medium heat.
3. 3In a medium bowl, mash the remaining beans with a fork until a thick paste forms. Add the smashed beans to the skillet and stir to combine. Simmer until the beans are heated through and the stock is bubbling, 2 to 3 minutes.
4. 4Add the kale, reduce the heat to medium-low, and cook, stirring often, until the sauce becomes creamy, is slightly reduced, and the kale has wilted, about 2 more minutes.
5. 5Stir in the Parmesan, lemon juice, and sausage. Add the remaining stock a little at a time if you need more creaminess. Adjust the seasoning to taste. Transfer the sausage back to the skillet and cook, stirring, until the sausage is warmed through.
6. 6Serve with extra Parmesan and red pepper flakes, if desired, and crusty bread alongside.