Greens, Cannellini Beans, and Andouille Sausage Pan Stew

By LRay

Better Homes & Gardens, January 2015, page 79.

Nutrition Facts (Greens, Cannellini Beans, and Andouille Sausage Pan Stew)
Per serving: 376 kcal cal., 13 g fat (3 g sat. fat, 1 g polyunsaturated fat, 3 g monounsatured fat), 65 mg chol., 1012 mg sodium, 38 g carb., 10 g fiber, 8 g sugar, 31 g pro.
Percent Daily Values are based on a 2,000 calorie diet

Ingredients

• 1 tablespoon olive oil
• 4 3 ounces cooked chicken Andouille sausage links, cut up
• 1 medium onion, cut into thin wedges (1/2 cup)
• 1 15 ounce can cannellini (white kidney) beans, rinsed and drained
• 2 tablespoons fresh thyme leaves
• 2 cloves garlic, minced
• 1 14 1/2 ounce can reduced-sodium chicken broth
• 12 cups chopped kale
• 2 tablespoons balsamic vinegar

Preparation

Step 1

Directions

In a very large skillet heat oil over medium heat. Add sausage and onion; cook and stir for 6 to 8 minutes or until browned. Remove mixture from skillet; keep warm.

Add beans, thyme, and garlic. Cook and stir to heat through. Add broth. Bring to boiling; reduce heat. Boil gently, uncovered, 3 to 4 minutes or until reduced by about half. Gradually add kale, stirring until wilted before adding more. Cook and stir for 8 to 10 minutes or until all of the greens are slightly wilted and tender. Add sausage mixture and vinegar; heat through. Garnish with additional thyme, if desired.