Lottie's White Bean and Kale Skillet
Beans and The Lottie are having a moment in this one-skillet combo. With plenty of garlic and a handful of greens, it’s cozy, saucy, and tastes like you put in way more effort than you actually did -bonus!
INGREDIENTS
- 2 Tbsp olive oil
- 1 pack of The Lottie , sliced into rounds
- 3 garlic cloves, minced
- 2 (15-oz) cans white beans, drained (pick your favorite-cannellini, great northern, etc.)
- 1-1½ cups low-sodium chicken stock
- Fresh thyme leaves (or ½ tsp dried)
- Salt & freshly ground black pepper, to taste
- ~3 cups chopped kale (stems removed)
- 1 Tbsp fresh lemon juice
- ¼ cup grated Parmesan cheese, plus extra for serving
- Red pepper flakes (optional)
DIRECTIONS
- Brown the Sausage: Heat the olive oil in a large skillet over medium-high heat. Add sliced Lottie links and cook until browned on both sides, about 3–5 minutes. Remove from the pan and set aside.
- Cook the Garlic & Beans: In the same skillet, add the minced garlic and cook just until fragrant (about 15–30 seconds). Add the drained beans and 1 cup of chicken stock, along with thyme, salt, and pepper. Stir to combine and bring to a simmer.
- Mash Some Beans: Mash about half of the beans in the skillet with the back of a spoon or a fork. This helps thicken the sauce. Stir and simmer for a couple of minutes.
- Add the Greens: Fold in the chopped kale, reduce heat to medium-low, and cook until wilted, about 2–5 minutes.
- Finish the Dish: Stir in the lemon juice and Parmesan cheese. Add the browned sausage back into the skillet and combine. Sprinkle with red pepper flakes if you like some heat!
