Greens, Cannellini Beans, and Andouille Sausage Oan Stew

(from Lucianolinda’s recipe box)

Source: All Recipes Magazine

Serves 4 people

Categories: Soup- Stew- Chowder- Chili

Ingredients

  • 1 Tbsp. olive oil
  • 4 (3 oz.) cooked chicken, andouille sausage links, slice or cut up
  • 1 medium onion, cut into wedges
  • 1 15 to 16 oz. can cannellini beans, rinsed and drained
  • 2 Tbsp. fresh thyme leaves
  • 2 cloves garlic, minced
  • 1 14 1/2 oz. can reduced sodium chicken broth
  • 12 cups chopped kale (about 7 oz.)
  • 2 Tbsp. balsamic vinegar

Directions

  1. In an extra large skillet, heat oil over medium heat. Add sausage and onion wedges, cook and stir 6 to 8 minutes or until browned. Remove from skillet and keep warm.

  2. Add beans, thyme, and garlic to the skillet; cook 1 minute or until heated through. Add broth; bring to boiling. Reduce heat. Boil gently, uncovered, 3 to4 minutes or until reduced by about half. Gradually add kale, tossing until wilted before adding more. Cook and stir 2 to 3 minutes or until tender. Add sausage mixture and vinegar; heat through. Top with additional thyme.

Email to a friend | Print this recipe | Back