Our kale plants are nearly out of control. I’m worried I’m not going to be able to keep up with them. It’s a good problem to have, I just need to come up with as many ways to use kale as possible… Ohh, kale pesto! Yep, that’s next on my list. Anyway. Today, however, it’s a recipe for a quick sausage, beans, and greens dinner I made recently.
I have a hunch that either all those recipes out there that claim to be “15-minute meals” are lying or I’m just a slow cook. I don’t think I’ve ever successfully cooked a meal in 15 minutes. This one is a great example. This sausage, beans, and greens recipe seemed, in my head, like it would only take 15 minutes TOPS. It’s all cooked up in one pan and all the components are basically already done, just waiting to be combined. So, for fun, I timed myself on my Instagram Stories while making this last night. Turns out, this recipe took almost twice as long as I expected at 27 minutes.
Now, dinner being done in 30 minutes or less is still quick in my book. But I was surprised that this recipe took that long since it seemed like a perfect fit for all those “15-minute meals” you see around the internet. Which is how I came to my conclusion that either those recipes are actually
lying stretching the truth or I’m just a slow cook. I plan to test out a few self-proclaimed 15-minute meals to test this theory.
In the meantime, I highly recommend trying this recipe. It truly is extremely simple and deeply satisfying. Granted, it feels a bit cold-weather-comfort-food, which may seem off in this heatwave we’ve been having. But I didn’t have to turn on my oven and it cooked in one pan on the stovetop pretty quickly, so I’ll take it. This recipe also lends itself to any number of quick-cooking summertime greens. Think asparagus, fresh peas, chopped zucchini, anything that’s in season, really. And sometimes, you just want comfort food in summer, ya know?
Quick Sausage, Beans, and Greens
- 4 precooked chicken sausages, sliced (this is one of my favorite brands)
- 1 medium shallot, roughly chopped
- 3 garlic cloves, minced
- 1.5 cups chicken stock or broth
- 1 can white beans, rinsed
- 3 large handfuls chopped greens (about 3 cups)
- Cornstarch or potato starch to thicken sauce (optional)
- Salt and pepper, to taste
- Splash of vinegar or squeeze of lemon (optional)
Heat butter or oil in a large skillet over medium-low heat. Add sausage and stir. Let it cook for 3-5 minutes until it starts to brown slightly. Add shallot and cook a few more minutes until it softens. Stir in garlic and cook a minute more, until fragrant.
Add broth and beans. Stir, scraping up flavorful bits from the bottom of the pan. Increase the heat a bit and bring to a simmer. Add greens, stir a bit, and cover. Reduce heat to low and cook until greens are wilted. Add a bit if starch if you want to thicken the sauce.
Season with salt and pepper, to taste. Serve with a splash of vinegar or squeeze of lemon, if desired.