White Bean Sausage Skillet

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  2 tbsp Olive oil

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

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  12 oz Italian Pork Sausage
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  3 Garlic(9g)
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  30 oz Beans, Cannellini, Canned, Drained
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  1.5 cup Low Sodium Chicken Broth
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  0.5 tsp ½ teaspoon kosher salt
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  0.3 tsp ¼ teaspoon freshly cracked black pepper
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  1 tsp Thyme, Fresh
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  3 cup Kale
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  1 tbsp Lemon Juice, Fresh
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  0.5 cup Parmesan Cheese

  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 until shimmering, then add the Italian pork sausage and cook 4–5 minutes, breaking it into bite-sized pieces and stirring occasionally, until browned on all sides with no pink remaining.
2. 2Add the fresh garlic to the skillet and cook over medium-high heat for 30 seconds until fragrant, then add two-thirds of the drained cannellini beans and the chicken broth, stirring to combine.
3. 3In a medium bowl, mash the remaining beans with a fork until a thick paste forms, then add the mashed beans to the skillet and stir well to combine. Simmer over medium heat for 2–3 minutes, stirring occasionally, until the beans are heated through and the broth is bubbling gently.
4. 4Add the raw kale to the skillet, reduce heat to medium-low, and cook 2–3 minutes, stirring often, until the kale is wilted and the sauce becomes creamy and slightly thickened; stir in the fresh thyme during cooking.
5. 5Remove the skillet from heat and stir in the grated Parmesan and fresh lemon juice until fully combined; add the kosher salt and freshly cracked black pepper to taste, adjusting as needed.
6. 6Divide the skillet evenly into 4 airtight containers while hot.
7. 7Store the containers in the refrigerator for up to 4 days, reheating gently over medium heat or in the microwave until warmed through, stirring occasionally.
8. 8Serve each portion topped with extra grated Parmesan and accompanied by slices of crusty bread on the side.