Ingredients: |
Ingredients: 2 tablespoon extra-virgin olive oil
12 to 14 ounces smoked kielbasa sliced ¼-inch thick
3 garlic cloves, minced
1 pound dry navy beans or you can use 2 (15-ounce) cans white beans, such as great northern, butter beans, or cannellini, drained and rinsed
1 ½ cups chicken stock
½ teaspoon kosher salt
¼ teaspoon freshly cracked black pepper
1 teaspoon minced fresh thyme leaves
½ bunch curly kale, stemmed, and torn into bite-size pieces (about 3 cups packed)
1 tablespoon fresh lemon juice, (from 1 lemon)
½ cup freshly grated Parmesan cheese, plus extra for serving
Red pepper fakes, for serving (optional)
Crusty bread, for serving (optional)
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Directions: |
Directions:Prepare the beans a day before if using dry beans (preferred way)
Soak in water overnight then drain. Add to a crockpot and cover with twice the amount of chicken broth. Cover and cook on low for 6 hours
Heat 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.
-Add 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.
In 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.
Add 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.
Stir 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.
Serve with extra Parmesan and red pepper flakes, if desired, and crusty bread alongside. |
This recipe for Beans and greens is from