Quick Sausage, Kale, and Crouton Saute
taken from Smitten Kitchen Every Day by Deb Perelman
Olive oil
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)
1
Heat 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.
2
Push 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.
3
Add the greens and cook until they begin to wilt, then add the beans and warm through.
4
Season well with salt and the peppers. Add vinegar to the pan and use it to scrape up any stuck bits.
5
Scrape the sauce into bowls, finish with parmesan if desired.
Ingredients
Olive oil
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)
