WeeknightPork

Hearty Sausage and Kale Skillet

A rustic and flavorful one-pan meal with savory sausage, tender kale, and robust flavor.

Prep
10 min
Cook
20 min
Servings
4
Level
Weeknight
Hearty Sausage and Kale Skillet

Meet your new favorite weeknight warrior: the Hearty Sausage and Kale Skillet! This dish is packed with savory Italian sausage, earthy kale, and a touch of sun-dried tomato goodness, all cooked up in a single pan. It’s comforting, satisfying, and comes together in a snap, proving that healthy and delicious can go hand-in-hand.

Ingredients

Yield: 4 servings

Main

  • 1 tablespoon olive oil
  • 1 lb Italian sausage (casings removed, if using links)
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 (15 oz) can cannellini beans, rinsed and drained
  • 1/2 cup chicken or vegetable broth
  • 1/4 cup chopped sun-dried tomatoes (oil packed, drained)
  • 1 teaspoon dried Italian seasoning
  • 1 bunch kale (about 5-6 oz), tough stems removed, chopped
  • Salt and black pepper to taste
  • Grated Parmesan cheese, for serving (optional)

Preparation

  1. Step 1

    Heat olive oil in a large skillet or Dutch oven over medium-high heat.

  2. Step 2

    Add Italian sausage and cook, breaking it up with a spoon, until browned. Drain excess fat.

  3. Step 3

    Add chopped onion to the skillet and cook until softened, about 5-7 minutes. Stir in minced garlic and cook for another minute until fragrant.

  4. Step 4

    Stir in cannellini beans, chicken broth, sun-dried tomatoes, and Italian seasoning. Bring to a simmer.

  5. Step 5

    Add the chopped kale in batches, stirring until it wilts down. Cover and cook for 5-7 minutes, or until kale is tender.

  6. Step 6

    Season with salt and black pepper to taste. Serve hot, topped with grated Parmesan cheese if desired.

Tips

  • Use spicy Italian sausage for a kick, or mild if you prefer less heat.
  • Spinach can be used in place of kale; add it in the final few minutes of cooking as it wilts much faster.
  • Serve this skillet meal on its own, with crusty bread, or over polenta or rice.

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