Sausage, Kale and White Bean Bowl
Created by Down to Earth MarketsServes: 4 – 6 • Course: Meat, Poultry Seafood Entrees • Season(s): Spring, Fall, Winter
Ingredients
- 1 1/2 cups cooked white beans (or one 15 oz can)
- 1 pound kale
- olive oil
- 1/2 pound uncooked sausage filling
- 1/4 cup chicken stock
- 1/4 lemon
- salt
- red pepper flakes
- 4 eggs (or one per serving)
- shaved Parmesan
Instructions
Drain and rinse the beans if using canned. Set aside.
Strip the kale leaves off the stems and discard the stems then shred the leaves.
Heat a drizzle of olive oil in a skillet over medium heat then crumble the sausage filling into the pan. Cook for five minutes, stirring occasionally and breaking up any large chunks.Add the beans, stir to combine and cook for another two minutes or until the beans are warmed through. Add the chicken stock to the skillet along with the shredded kale, cooking until the kale is wilted and the liquid has largely cooked off. Squeeze the lemon wedge over the mixture and season to taste with salt and red pepper flakes. Set the sausage mixture aside in a warm place while you poach or fry one egg per serving. Spoon the sausage-vegetable mixture into bowls and top each bowl with a cooked egg. Sprinkle each bowl with shaved Parmesan. Serve immediately
*Your meat farmer may have packages of seasoned sausage filling (eg, Sweet Italian) but you can also take the filling out of your favorite uncooked sausages (discard the casing). Another option is to simply rough chop uncooked sausages with the casing. This will give a chunky vs. crumbly texture but works fine.