Name: 'Nduja with Beans and Greens
Total time: 20 min
Ingredients: 6 ounces 'nduja , casings removed; 2 (15-ounce) cans cannellini beans (1 can drained and rinsed, 1 can undrained); 1 pound kale , stemmed and chopped; ½ teaspoon pepper , divided; 1 ounce Parmesan cheese , grated (½ cup), divided; 1 tablespoon extra-virgin olive oil , plus extra for drizzling; 4 large eggs; ¼ teaspoon salt

Why This Recipe Works

Some meats pack a remarkable punch without much doctoring up needed, and spicy Italian ’nduja is one of them. The soft, spreadable cured sausage that hails from Calabria boasts heat, acidity, and funk, even in small amounts. For this weeknight-friendly dish, we sautéed just 6 ounces of ’nduja, which practically melted into the pan as we rendered its spice-infused fat. We then stirred in quick-cooking, fortifying canned cannellini beans and kale, which sopped up the ’nduja's spicy umami flavor while the mixture simmered. Off the heat, we stirred in Parmesan cheese, which endowed the dish with nutty richness and amped up its savoriness. For a buttery boost that also added a dose of protein, we fried up a few eggs; their crisp, lacy edges and creamy yolks brought even more textural contrast to this satisfying meal.

Instructions

Cook 6 ounces ’nduja (casings removed) in Dutch oven over medium-high heat, breaking up meat with wooden spoon, until meat darkens in color and fat is rendered, 3 to 5 minutes. Stir in 2 (15-ounce) cans cannellini beans (1 can drained and rinsed, 1 can undrained), 1 pound stemmed and chopped kale, and ¼ teaspoon pepper and bring to simmer. Reduce heat to medium-low; cover; and cook, stirring occasionally, until kale is tender and sauce has thickened slightly, 5 to 7 minutes. Off heat, stir in ¼ cup Parmesan.

Meanwhile, heat 1 tablespoon extra-virgin olive oil in 12-inch nonstick skillet over medium-high heat until shimmering. Crack 2 large eggs into small bowl. Repeat with remaining 2 large eggs and second small bowl. Sprinkle eggs with ¼ teaspoon salt and remaining ¼ teaspoon pepper. Working quickly, pour 1 bowl of eggs into 1 side of pan and second bowl of eggs into other side. Cover and cook for 1 minute. Remove skillet from heat and let sit, covered, 15 to 45 seconds for runny yolks (white around edge of yolk will be barely opaque), 45 to 60 seconds for soft but set yolks, and about 2 minutes for medium-set yolks. Serve beans and kale with fried eggs, sprinkling individual portions with remaining ¼ cup Parmesan and drizzling with extra oil.