Beans and Greens
Prep Time: 10 minutes mins
Cook Time: 30 minutes mins
Total Time: 40 minutes mins
Loaded with nutrient-dense vegetables, this beans and greens recipe is almost addicting. The sauce is light and flavorful while the veggies offer a ton of healthy vitamins our bodies crave.
▢ 2 tablespoons olive oil ▢ 1 tablespoon salted butter ▢ 1 cup yellow onion , diced ▢ 2 teaspoons garlic , minced ▢ 1 can diced tomatoes with juice , 15 ounce can ▢ 1 cup chicken stock , vegetable stock works well too ▢ 1 can ranchero beans , 15 ounce can, rinsed and drained ▢ 1 can cannellini beans , 15 ounce can, rinsed and drained ▢ 1 tablespoon lemon juice , fresh squeezed ▢ 2 links Italian chicken sausage , Smart Chicken brand is delicious, cut into coins ▢ salt , to taste ▢ cracked black pepper , to taste ▢ red pepper flakes , to taste ▢ 6-8 leaves kale , remove stem, chop into small pieces and massage before adding ▢ ¼ cup grated parmesan cheese
Grab a 3.5-quart sauté pan and place it over medium heat.
Add the olive oil, butter, diced onion and garlic to the pan.
Once the onions are translucent, add 1 can of diced tomatoes with the juice.
Then, add one cup of chicken or vegetable stock.
Next, you’ll add the rinsed and drained cannellini and ranchero beans. Stir well.
Season with salt, pepper and red pepper flakes.
Then, you’ll add the sliced chicken sausage coins, lemon juice, and 2 tablespoons of parmesan cheese. Stir well.
As a final step, you’ll add the chopped kale. Let everything simmer over medium low heat until the kale is tender.
Top with remaining parmesan cheese and serve hot.
Serving: 1 serving , Calories: 323 kcal , Carbohydrates: 30 g , Protein: 17 g , Fat: 18 g , Saturated Fat: 6 g , Polyunsaturated Fat: 1 g , Monounsaturated Fat: 6 g , Trans Fat: 1 g , Cholesterol: 42 mg , Sodium: 1334 mg , Potassium: 607 mg , Fiber: 6 g , Sugar: 5 g , Vitamin A: 7265 IU , Vitamin C: 94 mg , Calcium: 250 mg , Iron: 4 mg
Course: Main Course
Cuisine: American
Calories: 323