There is a restaurant/bakery here in Pittsburgh called Enrico. Growing up I only loved Enrico for their biscotti and chocolate dipped macaroons (life changing). But as I developed my love for Italian food and red wine – Enrico became a staple for me. It was at Enrico that I had beans and greens for the first time. This is a perfect, quick weeknight meal and can easily be adapted to match different tastes – just switch up the herbs, protein and even throw in some wine. I strongly suggest trying this recipe with a poached egg on top.
Large bunch of kale
Handful of spinach (confession, I had some left over that was beginning to wilt – in the pot!)
2 links Italian sausage
1 cup white beans
I small onion, sliced
2 gloves garlic, minced
1 1/2 cups chicken broth
1/2 teaspoon oregano
Red pepper flakes to taste
Salt and pepper to taste
Begin prepping the kale by de-ribbing it. The larger, center ribs can be tough despite cooking so it is best to tear the leaf from the rib.
In a large skillet, heat some olive oil and cook the sausage. Remove from the pan, slice and set aside.
Return the pan to medium heat and add the onions. Sautéing for two minutes or until soft. Add garlic and stir for another minute or so.
Stir in kale and spinach and let it begin to wilt.
Add chicken broth, beans, oregano, red pepper, salt and pepper. Simmer for 15 minutes until the liquid reduces. Add sausage, stir to combine.