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
- 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.