Kale, Sausage, and White Bean Sauté

20 min
4 servings
$3.45/serving

Perfectly Balance Your Plate

Serve with 1 slice garlic bread—try making it yourself with Roasted Garlic Aioli Mix.

Ingredients

¹⁄₂ pkg Speedy Lasagna Seasoning

¹⁄₂ cup water

1 tbsp oil

4 low-sodium sausages, such as mild Italian or plant-based sausage

1 can (14 oz/398 ml) cannellini beans

1 large bunch kale

1 pint cherry tomatoes

Preparation

In a small bowl, combine water and seasoning. Set aside.
Heat oil in sauté pan over medium-high heat. Meanwhile, slice sausage in two. Cook in pan, rotating until golden brown on all sides and cooked through, about 10 min.
Meanwhile, drain and rinse beans. Slice kale greens and chop stems.
Once sausages are cooked, remove from pan and slice into rounds. Return to pan and reduce heat to medium. Add kale stems and tomatoes; sauté until stems soften, about 2–3 min. Add beans, reserved seasoning mixture, and kale greens. Cook until beans are heated through and greens have wilted.

Nutritional Information

Per serving: Calories 320, Fat 8 g (Saturated 1 g, Trans 0 g), Cholesterol 30 mg, Sodium 630 mg, Carbohydrate 36 g (Fibre 7 g, Sugars 4 g), Protein 25 g.

Tips

Swap cannellini beans for butter beans for a richer, creamier texture.