This tasty meal comes together quickly after chopping some veggies and herbs. Deliciously flavored with fresh rosemary and a burst ofbright lemon at the very end, this dinner will please the whole family on abusy weeknight!
Course Dinner, Lunch
Keyword chicken sausage, one pot, white bean, skillet
Cook Time 30 minutesmins
Servings 4
Ingredients
1Tbsp.olive oil(divided)
12-16oz.cooked chicken sausage links(½” slices)
½yellow onion(chopped)
1cupmushrooms(chopped or sliced)
3garlic cloves(minced)
1Tbsp.fresh rosemary(finely chopped)
2 14.5-ozcans cannellini beans(drained and rinsed)
1 ½cupslow sodium chicken broth
1tsp.dried oregano
½tsp.salt
¼tsp.black pepper
1bunch kale(stems removed and leaves chopped)
1lemon(juiced)
1/3cupParmesan cheese
Red pepper flakes(optional)
Instructions
Heat a large non-stick skillet over medium-high heat. Add ½ Tbsp. olive oil.
Once oil is hot, add chicken sausage and sauté until browned. Remove from heat to a clean plate and set aside.
Add remaining ½ Tbsp. olive oil to the hot skillet. Once hot, add onion and mushrooms and sauté until soft.
Add minced garlic and fresh rosemary and cook until fragrant, about 30 seconds.
Add cannellini beans, chicken broth, oregano, salt and pepper to the skillet and stir. Cook for about 3 minutes.
Stir in chopped kale leaves, reduce heat to medium-low and cook until kale is wilted and liquid has evaporated.
Stir in lemon juice and Parmesan cheese.
Spoon onto plates or into bowls, option to top with red pepper flakes. Enjoy!
Notes
Fresh thyme or oregano will also work well in place of rosemary.
You can sub 1 ½ tsp. of dried rosemary for the 1 Tbsp. fresh rosemary.
Any leafy green will work! Try spinach, Swiss chard or collard greens in place of kale.