Hi there! Here’s a quick and easy weeknight meal to get you through the crazy days. It’s got double protein, a green vegetable and tons of flavor. And you can get it on the table in about 20 minutes! It’s also a one pot meal, so even clean up is a cinch! We’ve eaten a variation of this dish using different flavored chicken sausage as well as changing up the acid component between lemon juice and red wine vinegar. It’s kind of like a quick and dirty version of cassoulet (kind of!). You could easily vary the type of beans and leafy greens (kale, spinach, chard) too. Enjoy!
1 package chicken sausage, sliced into rounds
1 shallot or 1/2 onion, diced
1 carrot, diced, optional
1 celery stalk, diced, optional
2 garlic cloves, minced
Salt and pepper
1 can of beans, rinsed and drained (cannellini is a favorite)
4 cups greens, shredded if big and leafy (kale, spinach, chard)
Juice of one lemon or 2 tablespoons red wine vinegar
Heat a couple tablespoons of olive oil in a large pan over medium-high heat. Add the chicken sausage and cook to sear both sides of the slices. Remove and put on a plate. Add the shallot and carrot and celery (if using) and the garlic cloves and cook over medium heat until soft, 3-5 minutes. Season with salt and pepper to taste. Add the beans and heat through. Add the sausage back to the pan along with the greens and stir until the greens are wilted. Off the heat, stir in the lemon juice or vinegar and season to taste before serving.