Quick Sausage, Kale, and Crouton Saute
February 4, 2021
taken from Smitten Kitchen Every Day by Deb Perelman
12 C 1-inch cubes of sturdy white bread
1/2 pound fresh sweet Italian sausages, casings removed
1 garlic clove, minced
3/4 C cooked white beans (about half a can)
2 big handfuls (or more, to taste) torn curly kale leaves
Kosher salt and freshly ground black pepper and red pepper flakes to taste
2 T red wine vinegar
Grated Parmesan (optional)
1Heat some olive oil in a large heavy skillet over medium-high heat. Add bread cubes and toast, stirring, until lightly browned and mostly crisp, 3 to 4 minutes.
2Push the croutons aside and add another glug of oil to the pan, then the garlic and sausage meat. Cook, breaking up sausage into small bits, until browned all over.
3Add the greens and cook until they begin to wilt, then add the beans and warm through.
4Season well with salt and the peppers. Add vinegar to the pan and use it to scrape up any stuck bits.
5Scrape the sauce into bowls, finish with parmesan if desired.