Ingredients
Units
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- 1 tablespoon olive oil
- 24 ounces (2 packs) Italian chicken sausage, sliced into 1/4-inch rounds
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 2 (15-ounce) cans of great northern beans, drained
- 1 (15-ounce) can of quartered artichoke hearts, drained
- 1 pint cherry tomatoes, halved
- 2 cups of chicken stock
- 1 teaspoon dried thyme
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 3 cups packed curly kale leaves, stems removed, roughly chopped
- 2 tablespoons of fresh-squeezed lemon juice (about 1/2 of a medium lemon)
- 1/4 cup heavy cream
- 1/2 cup Parmesan (freshly grated)
- Red pepper flakes (optional)
Instructions
- In a 12-inch skillet, heat olive oil over medium-high heat.
- Add the sausage rounds and cook on both sides until browned, about 5 minutes. Set aside.
- Add the diced onion and cook until the onion is translucent, about 5 minutes. Add minced garlic to the pan and cook until fragrant, about 30 seconds.
- Add the beans, artichokes, cherry tomatoes, and chicken stock to the skillet and season with salt, pepper, and thyme, stirring to combine. Bring to a simmer over medium heat and cook until the beans are heated through and the stock is simmering, about 3 minutes.
- Add the kale, reduce the heat to medium-low and cook, stirring often until the sauce becomes creamy, is slightly reduced and the kale has wilted, about 2 minutes.
- Add the parmesan, lemon, cream, and cooked sausage rounds to the pan. Stir to combine. Adjust seasoning to taste.
- Serve with extra parmesan cheese and red pepper flakes (optional), with some crusty bread to dunk in the delicious broth.
