Recipe of the Week

White Bean & Smoked Sausage Skillet

Yields: 4 serving(s)

Prep Time: 10 mins

Total Time: 30 mins

Cal/Serv: 867

Ingredients

• 2 slices sourdough bread, cut into 1/4" to 1/2" cubes

• 4 Tbsp. extra-virgin olive oil, divided

• Kosher salt

• Freshly ground black pepper

• 12 oz. smoked sausage, sliced 1/4" thick

• 1 shallot, finely chopped

• 1/2 bunch of Tuscan kale, thick stems and ribs removed, coarsely chopped

• 3 oil-packed anchovy fillets, finely chopped (optional)

• 3 garlic cloves, finely chopped

• 1 Tbsp. finely chopped fresh sage or 1 tsp. dried sage

• 1 Tbsp. finely chopped fresh thyme or 1 tsp. dried thyme

• 1 cup low-sodium chicken broth

• 2 (15.5-oz.) cans cannellini beans, 1 drained, rinsed

• 1/2 block Boursin cheese

  
  

Directions

• Step 1 Arrange a rack in center of oven; preheat to 375°. In a medium bowl, toss bread cubes, 1 Tbsp. oil, 1/4 tsp. salt, and a pinch of pepper until coated. Transfer to a baking sheet.

• Step 2 Bake croutons, tossing halfway through, until golden and crisp, 10 to 12 minutes. Let cool.

• Step 3 Meanwhile, in a large skillet over medium heat, heat 1 Tbsp. oil; swirl pan to coat. Add sausage in a single layer and cook, undisturbed, until starting to brown on one side, 3 to 4 minutes. Cook, turning occasionally, until starting to brown, 3 to 4 minutes more. Transfer sausage to a plate.

• Step 4 In same skillet over medium heat, heat 1 Tbsp. oil. Add shallot; season with a pinch of salt. Cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Add kale and cook, stirring frequently, until just starting to wilt, about 2 minutes more.

• Step 5 Push kale to make a small space in the center of skillet and add remaining 1 Tbsp. oil. Add anchovies (if using), garlic, sage, and thyme. Cook, keeping kale separate, until garlic is fragrant, about 2 minutes more. Add broth to deglaze pan and stir everything to combine.

• Step 6 Add beans, including liquid from 1 can. Bring to a simmer and cook, mashing a few beans, until sauce is thickened and warmed through, 5 to 7 minutes.

• Step 7 Stir in Boursin until melted. Return sausage to skillet and stir to combine; season with salt and pepper, if needed.

• Step 8 Divide bean mixture among bowls. Top with croutons.

Nutrition FactsPer Serving (Serves 4)

Calories 867

Fat 39g

Saturated fat 10g

Trans fat 0g

Cholesterol 66 mg

Sodium 1961 mg

Carbohydrates 76 g

Fiber 15 g

Sugar 6 g

Protein 41 g

Vitamin D 1 mcg

Calcium 353 mg

Iron 12 mg

Potassium 601 mg