A one-pot braise of browned Italian sausage, cannellini beans and kale in a garlicky tomato and white wine sauce.
Serve with crusty bread or over polenta. Lacinato (Tuscan) kale holds its texture especially well.
Make ahead: the braise keeps 4 days in the fridge and tastes even better the next day. Reheat gently on the stove.
Ingredients
Scale
Measurement units
- 1 tbsp olive oil
- 1 lb Italian sausage, sweet or hot (casings removed)
- 1 yellow onion (diced)
- 4 garlic cloves (minced)
- 1 tsp dried oregano
- ¼ tsp red pepper flakes
- ½ cup dry white wine
- 28 oz crushed tomatoes (one 28 oz can)
- 2 cans cannellini beans (drained and rinsed; two 15 oz cans)
- 1 cup chicken broth
- 6 oz kale (stemmed and chopped)
- ½ tsp kosher salt
- ¼ tsp ground black pepper
- 2 tbsp fresh parsley (chopped; optional, for garnish)
- ¼ cup grated Parmesan (optional, for serving)
Ingredients
Scale
Measurement units
- 1 tbsp olive oil
- 1 lb Italian sausage, sweet or hot (casings removed)
- 1 yellow onion (diced)
- 4 garlic cloves (minced)
- 1 tsp dried oregano
- ¼ tsp red pepper flakes
- ½ cup dry white wine
- 28 oz crushed tomatoes (one 28 oz can)
- 2 cans cannellini beans (drained and rinsed; two 15 oz cans)
- 1 cup chicken broth
- 6 oz kale (stemmed and chopped)
- ½ tsp kosher salt
- ¼ tsp ground black pepper
- 2 tbsp fresh parsley (chopped; optional, for garnish)
- ¼ cup grated Parmesan (optional, for serving)
Instructions
Brown the sausage
Heat olive oil (1 tbsp) in the pot over medium-high heat. Add sausage (1 lb) and break it into bite-size pieces with the spoon.
Cook, stirring occasionally, until well browned, about 7 minutes.
Move the sausage to a plate, leaving the fat in the pot.
Equipment: Dutch oven or large heavy pot, wooden spoon
Build the base
Lower the heat to medium, add onion and cook, stirring, until softened, about 3 minutes.
Stir in garlic, oregano (1 tsp) and red pepper flakes (¼ tsp) until fragrant, about 30 seconds.
Pour in white wine (½ cup), scrape up the browned bits and simmer until reduced by half, about 2 minutes.
Equipment: Dutch oven or large heavy pot, wooden spoon
Simmer the braise
Add crushed tomatoes (28 oz), cannellini beans (2 cans), chicken broth (1 cup) and the sausage.
Bring to a simmer, lower the heat to medium-low and simmer uncovered, stirring now and then, until slightly thickened, about 15 minutes.
Equipment: Dutch oven or large heavy pot
Wilt the kale
Stir in kale (6 oz) a handful at a time, letting each batch wilt.
Simmer until the kale is tender and a piece of sausage reads 160°F, about 5 minutes.
Equipment: Dutch oven or large heavy pot
Season and serve
Taste and season with salt (½ tsp) and pepper (¼ tsp); sausage varies in saltiness, so add a little at a time.
Ladle into bowls and top with parsley (2 tbsp) and Parmesan (¼ cup).
Tomorrow's Meal
Crispy Skillet Gnocchi with Sausage & White Beans
Shelf-stable gnocchi browned crisp in a skillet and simmered in the leftover braise, finished with Parmesan.
You'll need to pick up:
1 lb shelf-stable potato gnocchi1 tbsp olive oil2 tbsp grated Parmesansqueeze of lemon
Quick overview:
- 1.Heat the oil in a large skillet over medium-high heat and cook the gnocchi 5 to 6 minutes, turning, until golden and crisp
- 2.Add the leftover braise and a splash of water
- 3.Simmer 3 to 4 minutes until bubbling and hot through to 165°F
- 4.Finish with Parmesan and lemon
Before you cook
Cook notes
- • Make ahead: the braise keeps 4 days in the fridge and tastes even better the next day. Reheat gently on the stove.
- • Serve with crusty bread or over polenta.
- • Lacinato (Tuscan) kale holds its texture especially well.
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