4 cups croutons (cut from a firm loaf of bread in 1 inch cubes, I used a whole wheat ciabatta baguette)
1 lb sausage, removed from casing (I used Italian turkey sausages)
2 garlic cloves, minced
4 handfuls kale, chopped (I used baby kale but the regular full leaves work well too, with stems removed)
1 19oz can white kidney beans, drained and rinsed
3 tbsp red wine vinegar
Salt, pepper, parmesan cheese
Heat olive oil in the bottom of a frying pan over medium heat. Add croutons, stir to coat with oil, and keep stirring while they crisp up, about five minutes. Remove from pan into a dish and set aside.
Add some more oil to the pan and add sausages. Break up and crumble them as you go and cook through. Add garlic and cook for another couple of minutes.
Add croutons back to the pan, along with kale. Stir in until wilted. Add kidney beans and heat through. Season with salt and pepper to taste.
Serve and top with grated parmesan cheese.
This was enough for us (although Q didn't really eat any even though he likes bread and sausages) and there was leftover for someone's lunch the next day. It's very rustic and easy to put together.
I did not take a photo of the sausages (you're welcome)
Looks yummy! I do like the white kidney beans in a dish.ReplyDelete
Awesome recipe, looks delicious and simple!ReplyDelete