This recipe came from a Daily Recipe posting I get from Cooking Light, and called for zucchini but it is a summer vegetable!. I used blanched cauliflower instead because it was in the fridge. Cauliflower or broccoli you’d definitely want to steam ahead. Other choices – be creative!
1 tablespoon olive oil
½ cup chopped onion
1 lb. chicken sausage - I used uncooked sweet Italian sausage. If you use pre-cooked, slice it into bite sized pieces.
2 - 3 garlic cloves, minced
1 large bunch kale, well-washed, stems trimmed and roughly cut
1/2 – 1 cup stock – vegetable or chicken
1 (14.5-ounce) can diced tomatoes, undrained
2 (16-ounce) cans cannellini beans or other white beans, rinsed and drained
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
guest vegetable, cut in bite sized pieces and steamed if necessary*
Heat oil in a large skillet over medium-high heat. Add sausage and cook until browned. (If you use uncooked, remove casings and crumble into pan.) Remove sausage and reserve. Add garlic; cook one minute. Add kale in bunches and wilt. Add stock, tomatoes and juice, beans, salt and pepper; bring to a boil. Cover, reduce heat, and simmer 5 - 7 minutes, then adding other steamed veggies. Serve immediately.