Ingredients:
1 Tbsp olive oil
12-16 oz chicken or turkey sausage
1/2 cup minced onion
3 peeled and thinly sliced garlic cloves
1 Tbsp water
pinch of red pepper flakes
pinch of fennel seed that’s been crushed with a knife
2 sprigs of fresh thyme
1 bunch of kale (washed, trimmed and cut into 1 inch pieces)
salt
pepper
1 1/2 cup chicken stock
16 oz can white beans rinsed and drained
Pecorino Romano cheese
Instructions:
Preheat oven to 350 degrees.Heat a medium oven proof skillet or Dutch oven with 1 Tbsp. olive oil. Brown sausage, over low heat until cooked through. Remove the meat from the pan. When cool enough to touch cut links into 1 inch pieces.
While the pan is still warm saute onion and garlic in the sausage renderings with a Tbsp of water. Once the onion becomes translucent, add a pinch of chili flakes, a pinch of fennel seed that have been crushed with a knife, 2 whole sprigs of thyme and 1 bunch of kale. Season with salt and pepper and saute, 2-4 minutes or until the kale begins to wilt.
Add 1 1/2 cups chicken broth and 16oz can white beans. Bring this to a simmer for 5 minutes: add the sliced sausage, cover with a lid and bake in the oven at 350 for 30 minutes or until the kale has cooked down and the liquid has reduced.
Adjust seasoning. Eat cold or reheat: finish with grated cheese.
(adapted from Glamour magazine)
