I cook now on WTNH every other month. And I freak out each and every time I need to decide what exactly I am going to prepare. Enter Arthur. I usually ask him what I have been making lately that knocks his socks off, and then I go with his suggestion. Most times. This was his pick for the month, a dish he enjoys time after time. Easy and quick, anyone can bring this tasty treat together!
Sausage, Kale & White Beans
This dish has become a staple in my household. It was inspired by my many trips to the Morris Marketplace Farmers Market in Morris CT. I would come home with these wonderfully fresh veggies, and think, ‘OK, now what can I make with all of this?’
This dish is wonderfully versatile. It can be served with bread, with pasta, with polenta, and even on its own. The most important thing is to use the best quality ingredients that you can find, the best tasting Italian sausage, the freshest and crustiest of breads. Enjoy!
4 cups fresh kale, rough chopped
1 pound loose hot Italian sausage (my new favorite? Hot Italian Sausage from South Farms in Morris CT)
1 can white beans, drained and rinsed
1 medium onion, chopped
4 cloves garlic, chopped
1/2 cup dry white wine, such as Pinot Grigio
1/2 cup chicken stock
1-2 TBS olive oil
Salt & Pepper
1/2 tsp red pepper flakes
Heat 1 TBS olive oil in a fry pan. Add sausage, breaking it up into small bits with a wooden spoon as it cooks. About halfway through cooking, add the chopped onion, and continue to cook until onion is softened, and sausage is cooked through. Add chopped garlic, and keep the mixture moving in the pan for about another minute or two.
Turn the heat down, and add your kale, along with the wine. Cover the pan and let the kale and wine cook down, about 10-15 minutes. Sprinkle with red pepper flakes, add chicken stock and beans. Heat through, about 5-10 minutes. Season to taste with salt and black pepper.
Serve over deliciously crusty bread, topping with generous shavings of parmesan cheese, a side salad, and a delicious glass of wine.
I would like to personally thank the organizers of the Morris Marketplace, South Farms, and Chef Chris Eddy for providing me with inspiration, week after week, with their delicious variety of locally produced wholesome food. Counting down till the June 15th opening!
For kale: swiss chard, spinach, bok choy
For white beans: any other bean
For chicken stock: vegetable stock
As a side note, when I prepared this on air for my friends at Connecticut Style, it caused quite a stir! Folks lined up for a taste, and there was not a drop left when I went to clean up. It smells fantastic when cooking, and is equally as pleasing when devouring! Enjoy!!