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Sausage and Kale White Bean Skillet
A 54-minute Italian-American dinner for 4 — 580 calories per serving.
per serving, estimated
A hearty one-pan dinner of browned Italian sausage, creamy white beans, and wilted kale in a garlicky, herb-scented broth — rustic, satisfying, and ready in under an hour.
Ingredients
Serves 4 · custom servings available with a Kiwi account
- 1¼ pounds mild Italian pork sausage links (casings removed, broken into rough chunks)
- 1 tablespoon extra-virgin olive oil
- 1 yellow onion (medium, finely diced)
- 5 garlic cloves (thinly sliced)
- ½ teaspoon crushed red pepper flakes
- ½ cup dry white wine
- 1½ cups low-sodium chicken broth
- 30 ounces canned cannellini beans (two 15-oz cans, drained and rinsed)
- 14½ ounces canned diced tomatoes (one can, with juices)
- 8 ounces fresh lacinato kale (stems removed, leaves torn into bite-sized pieces)
- 4 fresh thyme sprigs
- 1 fresh rosemary sprig
- 1 lemon (zested and juiced)
- ¾ teaspoon Kosher salt
- ½ teaspoon Black pepper (freshly ground)
- 2 ounces parmigiano-reggiano (finely grated, plus more for serving)
- 4 crusty bread (thick slices, for serving) — optional
Steps
Every amount is written into the step where you use it.
Steps marked like this need your attention — stay close so nothing burns.
- Finely dice the yellow onion and thinly slice the 5 garlic cloves. 5 min
- Strip the stems from the 8 oz lacinato kale and tear the leaves into bite-sized pieces, then rinse and dry well. 6 min
- Drain and rinse both 15-oz cans of cannellini beans, zest and juice the lemon, and finely grate the 2 oz Parmigiano-Reggiano. 5 min
- Heat 1 tablespoon olive oil in a large, deep skillet or Dutch oven over medium-high until shimmering. 2 min
- Timing-sensitive step. Add the 1¼ lb sausage in rough chunks and cook, breaking it up, for 6–7 minutes until deeply browned and cooked through, then transfer to a plate with a slotted spoon. 7 min
- Timing-sensitive step. Reduce heat to medium, add the diced onion to the drippings, and sauté for 4 minutes until softened, then add the sliced garlic and ½ teaspoon crushed red pepper flakes and cook 1 minute more until fragrant. 5 min
- Pour in ½ cup dry white wine and scrape up any browned bits from the bottom of the pan, letting it reduce for 2 minutes. 2 min
- Stir in 1½ cups chicken broth, the 14.5-oz can of diced tomatoes with juices, the drained cannellini beans, 4 thyme sprigs, and the rosemary sprig, then return the browned sausage to the pan. 2 min
- Bring to a gentle simmer and cook uncovered for 12 minutes, stirring occasionally, until the broth thickens slightly and the flavors meld. 12 min
- Discard the thyme and rosemary sprigs, then add all of the kale in batches, stirring to submerge, and cook 3–4 minutes until wilted and tender. 4 min
- Remove from heat and stir in the lemon zest, 2 tablespoons lemon juice, ¾ teaspoon kosher salt, ½ teaspoon black pepper, and the grated Parmigiano-Reggiano. 2 min
- Ladle into bowls, finish with extra Parmigiano-Reggiano, and serve with thick slices of crusty bread on the side (optional). 2 min
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Nutrition figures are estimates derived from public reference data and automated calculation. They are not verified by a dietitian and are not medical or dietary advice. Recipes, cooking times, quantities and allergen information are generated automatically and may contain inaccuracies. Kiwi’s allergen filtering is automated and is not a guarantee — it can miss an allergen where an ingredient’s name does not disclose what it contains, or where a product’s formulation differs from the generic ingredient. You must read ingredient labels and confirm for yourself that any food is safe for the people you are feeding. If anyone in your household has a severe or life-threatening food allergy, treat this page as a starting point only. See our full terms.