Tuscan sausage and white beans
Crumbled sausage, creamy white beans and tender kale in a garlicky tomato broth, a cozy skillet dinner that happens to be gluten-free.
- 35 min total
- 25 min hands-on
- Anyone can make this
- Serves 4
- About $3.23 a serving
- 700 calories
- Good the next day
- Gluten-free
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 1 bunch kale
- 1 lb Italian sausage, casings removed
- 2 cans cannellini beans, drained and rinsed
- 1 can diced tomatoes, with the juice
- ½ cup chicken broth
- ¼ cup grated parmesan, to serve
From your pantry
- 1 tbsp olive oil
- 1 tsp Italian seasoning
- 1 pinch red pepper flakes (optional)
Each serving has about 700 calories, 35 g protein, 48 g carbs and 42 g fat, and costs about $3.23 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No yellow onions? White onions or red onions work.
- No kale? Baby spinach works.
- No diced tomatoes? Crushed tomatoes work.
- No chicken broth? Vegetable broth or bone broth works.
- No grated parmesan? Parmesan wedge works.
Steps
Tap an underlined word for a quick explanation.
the onion and the garlic. Pull the kale leaves off the tough stems and the leaves.
Dice. Dicing means cutting food into small, even cubes, usually a quarter to half an inch across. Pieces the same size cook at the same speed, so nothing burns while the rest catches up.
How you’ll know: Your pieces are little cubes about the size of a chickpea, and they all look close to the same.
Mince. Mincing means chopping something into the tiniest pieces you can, smaller than a grain of rice. Tiny pieces melt into the dish, so you get the flavor without biting into a chunk of garlic.
How you’ll know: Every piece is tiny and about the same size, and the pile starts to look almost like a paste.
Chop. Chopping means cutting food into bite-size pieces that don’t need to be neat. Keep them roughly the same size so everything cooks evenly.
How you’ll know: Your pieces are about half an inch and roughly alike, even if none of them are pretty.
Dolly’s tip: Hold the stem in one hand and run the other hand up it. The leaves strip right off.Heat the oil in a large, deep over medium-high. Add the sausage and cook 6 to 8 minutes, breaking it up, until with no pink left.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Brown. Browning means cooking until the outside turns brown, which is where a lot of savory flavor comes from. Give food room and time without stirring, or it steams and stays gray.
How you’ll know: The food looks brown rather than gray, and the kitchen smells toasty and savory.
Medium-high heatTimer: 7 min
Food safety: Raw pork sausage is done at 160°F and raw chicken or turkey sausage at 165°F. Precooked sausage just needs heating until hot all the way through.
Turn the heat to medium, add the onion, and cook 4 minutes, until soft.
Medium heatTimer: 4 min
Stir in the garlic for 30 seconds, .
Fragrant. Fragrant means cooking until you can clearly smell it, usually garlic or spices, often in about 30 seconds. That’s the moment the flavor is ready, just before it can burn.
How you’ll know: You can smell it from a step back, and garlic is pale gold, not brown.
Medium heat
Add the beans, tomatoes with their juice, broth and Italian seasoning, and 5 minutes.
Simmer. Simmering means keeping a liquid just below a boil, with small bubbles rising gently. It cooks food evenly and lets a sauce thicken without scorching on the bottom.
How you’ll know: Small, lazy bubbles break the surface every second or so, and nothing is churning.
Medium heatTimer: 5 min
Pile the kale on top, cover, and cook 3 to 4 minutes, then stir until it’s and tender.
Wilt. Wilting means cooking leafy greens just until they go soft and collapse. Greens shrink a lot, so a big pile of spinach becomes a small handful, and that’s normal.
How you’ll know: The leaves turn soft and deep green and slump into the pan, usually within a minute or two.
Medium heatTimer: 4 min
Taste, add a pinch of salt if it needs it, and serve in shallow bowls with parmesan and pepper flakes.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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