Sausage and Beans with Greens

Sausage and Beans with Greens

Alright, let’s talk about Sausage and Beans with Greens—because sometimes, you need a dish that makes you feel like you're treating yourself, but without spending an entire afternoon in the kitchen. It's hearty, full of flavor, and basically the epitome of comfort food. Plus, it's got that perfect balance of savory sausage, earthy greens, and a little je ne sais quoi (that’s the fennel doing its thing). This one’s got all the right flavors, and it won’t take you forever to make—win-win! It's the perfect mix of savoriness, hearty goodness, and a little bit of fancy with the fennel. Sausages? Check. Greens? Double check. Beans? You bet. And that garlic bread? It’s like the cherry on top of this cozy dish. You get all the flavors working together in harmony, and it’s honestly the kind of meal that will have you wondering why you don’t cook this every night.

Cook's Tip: Serve with a side of guilt-free satisfaction—because let's face it, you’re eating sausage and beans with greens, and it’s basically a health food at this point. (Ok, maybe not technically, but the greens and beans part are totally on your side.)

Ingredients

  • 8 links sweet Italian sausage with fennel

  • 3 tablespoons EVOO

  • 1 small bulb fennel, chopped

  • 1 onion, chopped

  • Salt and pepper

  • 4 cloves garlic, grated, plus 2 more to rub bread with later

  • 1 cup white wine

  • 1 cup chicken stock or bone broth 

  • 1 head of escarole, coarsely shredded

  • 1 bunch flat kale

  • 1/8 teaspoon nutmeg

  • One 15-ounce can white beans (cannellini), drained

  • Juice of ½ lemon

  • Ciabatta or rustic bread, sliced in half, charred, rubbed with garlic, drizzled with EVOO and sprinkled with flaky salt

Directions

Serves: 4

Prick sausages with tines of a fork several times, place them pierced-side down in a nonstick skillet with 1/8 inch water and 1 tablespoon EVOO and simmer to cook off water. Brown casings, remove to platter and cover with foil to keep warm.  

Add remaining oil to the pan over high heat, then add fennel and onion, season with salt and pepper and soften 4 to 5 minutes. Add garlic, stir a minute more. Add wine and let it absorb to ¼ cup. Add stock and wilt in greens in batches. Reduce heat to low, add nutmeg and beans and nest sausages back into pan. Squeeze lemon on top and add charred bread to the edges of the dish to serve.