Recipe: Creamy Italian Sausage and White Bean Skillet

 Creamy Italian Sausage and White Bean Skillet

NOTE: My family enjoys a little kick of spice so I used spicy Italian sausage and also added crushed red pepper flakes. Feel free to use a mild sausage and omit the chili flakes. As usual, I encourage you to make it your own!

Ingredients

1lb Sausage of Choice (I used links and took the casing off but you can use loose)
1 Yellow Onion 
4 Large Garlic Cloves 
2 Cans Lower Sodium Cannellini Beans
2 Cups Chopped Fresh Spinach or Kale (I used a mix of both)
1 Handful Fresh Parsley - Chopped 
3 to 4 Cups Chicken Broth
1/2 Tsp Fennel Seed 
1/2 Tsp Crushed Red Pepper Flakes (optional)
1 Lemon
Salt
Pepper
Olive Oil

Directions

1) Chop your greens (If not already chopped), finely dice your onion, and mince your garlic. Set aside. 

2) In a large skillet, add in a few tablespoons of olive oil and heat on medium heat. 

3) Add in your onion, salt and pepper to taste, and cook until the onion is translucent. 

4) Once the onions have sweat add in your fennel seed and red pepper flakes and cook for a minute until fragrant. 

5) Next, add in your sausage (if using links, remove the outer casing first) and garlic. Make sure to break up clumps of meat so that the sausage is evenly cooked.

6) When the sausage is cooked through, add in 2 cups of chicken broth and 1 can of beans (drain and rinse before adding). Cover and simmer until the beans become very soft. 

7) Once the beans are soft, begin to mash them (I used a potato masher). Once most of the beans are mashed, add in the second can of beans and 1/4 to 1/2 cup more chicken broth. (The beans and greens will absorb the chicken broth so you will need to add a little more at a time until you reach your preferred consistency - it should be on the thicker side). Cover and simmer until the beans are heated through. 

8) Add in your greens, fresh parsley, salt and pepper to taste, and a little more chicken broth if needed. Let simmer until the greens are just wilted and incorporated. Then turn off the heat. 

9) Add the juice from the lemon to the skillet and stir to fully incorporate. 

10) Serve with a slice of crusty Italian bread and top with a drizzle of olive oil, Parmigiano Reggiano, and/or fresh cracked pepper.

Enjoy!!!!!

Love, 
   Alexis