Sausage and White Bean Skillet

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 medium yellow onion (diced small (white onion may be substituted))
• 1 pound ground Italian sausage ((mild or spicy, your choice; also see the FAQs for sausage substitutions questions))
• 3 to 4 cloves garlic (finely minced)
• 2 tablespoons tomato paste
• 1 teaspoon Italian seasoning
• 1 teaspoon salt (or to taste)
• 1/2 teaspoon freshly ground black pepper (or to taste)
• 1/4 cup oil-packed sun-dried tomatoes (drained, patted with a paper towel, and roughly chopped)
• 4 large kale fronds
• 1 1/4 cup chicken broth ((I use reduced sodium))
• 1/2 cup heavy cream ((cream recommended but half-and-half may be substituted))
• 15- ounces canned cannellini beans (drained and rinsed (navy beans or another favorite bean may be substituted))
• 1/4 cup freshly grated Parmesan cheese (or more to taste; optional but recommended)
• salt and pepper (as desired to taste)
• 1 to 2 tablespoons freshly squeezed lemon juice (optional but recommended to balance the flavors)
• Fresh herbs such as basil (oregano, or thyme; optional for garnishing)

Instructions

1. 1

   To a large skillet add the oil, onion, and saute over medium-high heat for about 4 minutes or until it become lightly translucent; stir frequently.

2. 2

   Add the sausage and cook until it's browned and done; crumble and toss very frequently as it's cooking to ensure even cooking.

3. 3

   Add the garlic, tomato paste, Italian seasoning, and cook for 1 minute; stir nearly continuously.

4. 4

   Add the sun dried tomatoes, kale, and stir for 1-2 minutes or until kale is beginning to wilt.

5. 5

   Add the broth, cream, beans, stir to combine, and allow the mixture to just barely bubble. Then turn the heat down to medium-low and allow the ingredients to simmer gently for about 3-5 minutes, or until kale is tender and the sauce has thickened slightly. Tip - If you want it less "saucy" and a more dry/pasty consistency, simply simme a bit longer.

6. 6

   Taste, and check for seasoning balance, and add salt and pepper, as desired, to taste. I add about 1 teaspoon of each, but it also depends on the type of broth you used, your sausage, and you overall personal preference.

7. 7

   Optionally, add lemon juice, fresh herbs, and serve.