Sausage, Beans, and Greens Skillet Gratin
By Jessica RudolphPublished on March 3, 2025
Time
45 Minutes
Yield
Serves 4
Ingredients
6 ounces rustic Italian bread, torn into ¾-inch pieces (about 6 cups)6 tablespoons extra-virgin olive oil, divided½ teaspoon table salt, divided¼ cup grated Parmesan cheese 1 pound hot or sweet Italian sausage, casings removed4 garlic cloves, sliced thin¼ teaspoon red pepper flakes 8 ounces Swiss chard, ends trimmed, chopped coarse1 (15-ounce) can cannellini beans, undrained1 (14.5-ounce) can fire-roasted diced tomatoes
Before You Begin
You can substitute turkey Italian sausage, if preferred.
Instructions
- Adjust oven rack to middle position and heat oven to 475 degrees. Combine bread, ¼ cup oil, and ¼ teaspoon salt on rimmed baking sheet. Bake until golden brown, about 5 minutes. Transfer to bowl and stir in Parmesan.
- Heat remaining 2 tablespoons oil in 12-inch skillet over medium-high heat until shimmering. Add sausage and cook, using wooden spoon to break meat into small pieces, until sausage is no longer pink, 6 to 8 minutes. Add garlic and pepper flakes and cook until fragrant, about 30 seconds. Stir in chard and cook until wilted, about 2 minutes. Stir in beans and their liquid, tomatoes and their juices, and remaining ¼ teaspoon salt, scraping up any browned bits. Bring to simmer, then reduce heat to medium-low and cook, stirring occasionally, until liquid is slightly thickened and chard stems are tender, 12 to 15 minutes.
- Sprinkle with bread mixture, pressing lightly to partially submerge croutons. Bake until golden brown and bubbly, about 5 minutes. Serve.
Time
45 MinutesYield
Serves 4Ingredients
6 ounces rustic Italian bread, torn into ¾-inch pieces (about 6 cups)
6 tablespoons extra-virgin olive oil, divided
½ teaspoon table salt, divided
¼ cup grated Parmesan cheese
1 pound hot or sweet Italian sausage, casings removed
4 garlic cloves, sliced thin
¼ teaspoon red pepper flakes
8 ounces Swiss chard, ends trimmed, chopped coarse
1 (15-ounce) can cannellini beans, undrained
1 (14.5-ounce) can fire-roasted diced tomatoes
Ingredients
6 ounces rustic Italian bread, torn into ¾-inch pieces (about 6 cups)
6 tablespoons extra-virgin olive oil, divided
½ teaspoon table salt, divided
¼ cup grated Parmesan cheese
1 pound hot or sweet Italian sausage, casings removed
4 garlic cloves, sliced thin
¼ teaspoon red pepper flakes
8 ounces Swiss chard, ends trimmed, chopped coarse
1 (15-ounce) can cannellini beans, undrained
1 (14.5-ounce) can fire-roasted diced tomatoes
Ingredients
6 ounces rustic Italian bread, torn into ¾-inch pieces (about 6 cups)
6 tablespoons extra-virgin olive oil, divided
½ teaspoon table salt, divided
¼ cup grated Parmesan cheese
1 pound hot or sweet Italian sausage, casings removed
4 garlic cloves, sliced thin
¼ teaspoon red pepper flakes
8 ounces Swiss chard, ends trimmed, chopped coarse
1 (15-ounce) can cannellini beans, undrained
1 (14.5-ounce) can fire-roasted diced tomatoes
Why This Recipe Works
This skillet meal features crunchy Parmesan croutons atop a stewy mixture of meaty sausage, creamy white beans, tender greens, and tomatoes. The croutons soaked up some of the cooking liquid, which made them soft underneath and crispy on top. We included the beans’ canning liquid to add body to the sauce.
Before You Begin
You can substitute turkey Italian sausage, if preferred.
Instructions
- Adjust oven rack to middle position and heat oven to 475 degrees. Combine bread, ¼ cup oil, and ¼ teaspoon salt on rimmed baking sheet. Bake until golden brown, about 5 minutes. Transfer to bowl and stir in Parmesan.
- Heat remaining 2 tablespoons oil in 12-inch skillet over medium-high heat until shimmering. Add sausage and cook, using wooden spoon to break meat into small pieces, until sausage is no longer pink, 6 to 8 minutes. Add garlic and pepper flakes and cook until fragrant, about 30 seconds. Stir in chard and cook until wilted, about 2 minutes. Stir in beans and their liquid, tomatoes and their juices, and remaining ¼ teaspoon salt, scraping up any browned bits. Bring to simmer, then reduce heat to medium-low and cook, stirring occasionally, until liquid is slightly thickened and chard stems are tender, 12 to 15 minutes.
- Sprinkle with bread mixture, pressing lightly to partially submerge croutons. Bake until golden brown and bubbly, about 5 minutes. Serve.
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