Name: Creamy White Beans and Greens with Chicken Sausage
Total time: 45 min
Ingredients: 1 tablespoon extra-virgin olive oil; 12 ounces cooked chicken sausages; 1 onion, chopped; 1 teaspoon table salt , divided; ¼ teaspoon pepper; ¼ teaspoon red pepper flakes; 1 pound lacinato kale , stemmed and chopped; 2 (15-ounce) cans cannellini beans , undrained; ¼ cup heavy cream; 2 teaspoons minced fresh thyme; 1 teaspoon grated lemon zest plus 1 tablespoon juice, plus lemon wedges for serving; ¼ cup grated Pecorino Romano cheese , plus extra for serving

Why This Recipe Works

To expedite cooking, we used fully cooked chicken sausages that just needed heating through. We seared them to develop Maillard browning and to create a fond that brought meaty depth to the dish. Adding kale and canned white beans to the skillet made this a one-pot meal. Including the bean liquid gave the dish the body of a long-cooked stew, and a modest amount of cream added richness and more body. Lemon juice and lemon zest brought brightness and complexity, while finishing with a sprinkling of grated Pecorino tied the dish together.

Before You Begin

Any flavor of cooked chicken sausage can be used. Parmesan can be used instead of Pecorino.

Instructions

Heat 1 tablespoon extra-virgin olive oil in 12-inch skillet over medium heat until shimmering. Add 12 ounces cooked chicken sausages and cook until well browned, 4 to 6 minutes. Transfer to cutting board.

Add 1 chopped onion, ¼ teaspoon table salt, ¼ teaspoon pepper, and ¼ teaspoon red pepper flakes to skillet and cook, stirring frequently, until onion begins to brown, about 4 minutes. Increase heat to medium-high, add 1 pound lacinato kale, stemmed and chopped; ¼ cup water; and remaining ¾ teaspoon salt. Cover and cook until kale is wilted, about 3 minutes. Stir in 2 cans cannellini beans and their liquid, ¼ cup heavy cream, and 2 teaspoons minced thyme, and bring to simmer. Reduce heat to maintain gentle simmer, cover, and cook, stirring occasionally, to meld flavors, 10 minutes.

Uncover, stir in 1 teaspoon grated lemon zest plus 1 tablespoon juice, and season with salt and pepper to taste. Slice sausages into thirds on bias and nestle into beans. Cook until sausages are warmed through, 2 to 3 minutes. Off heat, sprinkle with ¼ cup grated Pecorino Romano cheese. Serve with lemon wedges and extra Pecorino.