White Beans, Sausage, & Kale Stew

Total Time
25mins
Prep
10 mins
Cook
15 mins

Kate Sherwood’s recipe from the March 2012 issue of Nutrition Action Health Letter. Quick. Easy. Tasty. Until my grocer offers Italian turkey sausage, I use the regular Italian sausage -- hot or mild; my photo uses hot. Per 2 cups serving based on Italian turkey sausage: Calories 370; Total Fat 15 g; Sat Fat 3 g; Protein 22 g; Carbs 39 g; Fiber 10 g; Cholesterol 35 mg; Sodium 450 mg.

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Ingredients

Nutrition

Directions

  1. Remove sausage from its casing and break into bite-sized pieces. Sauté in the oil until browned, about 5 minutes. Remove from pan and set aside.
  2. Sauté the garlic until just golden, about 1 minute. Add the beans with their liquid and stir in the kale, a few handfuls at a time.
  3. Simmer until the kale is tender, about 2 minutes, add more water as necessary to the beans moist.
  4. Stir the sausage back into the pan with the beans and kale.
  5. Season with black pepper and the balsamic vinegar.
Most Helpful

5 5

This made a really great, low-cal meal. I used a pound of homemade turkey sausage and spinach, but otherwise kept everything the same. I thought there wasn't going to be enough flavor in the stew, but it was just right actually. I did add salt though. Thanks for sharing this :) [Tagged, made & reviewed in Please Review My Recipe]