Sausage, Kale & White Bean Casserole

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Last night, I made this really simple one pot dinner. The original recipe called for chard, but I changed it to kale, since it’s such a super food. Don’t get me wrong, chard is good too. I will definitely be making it again.

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Sausage, Kale & White Bean Casserole

Serves 4

1 Tbs plus 1 tsp olive oil
1 lb Italian sausage
2 carrots, cut into 1/2-inch pieces
2 cloves garlic, chopped
1 bunch Kale, leaves cut into 2-inch strips
2 15.5 oz cans cannellini beans, rinsed
kosher salt and black pepper
2 Tbs bread crumbs

Heat oven to 400º F. Heat 1 tablespoon of the oil in a large ovenproof skillet over medium-high heat.

Add the sausage and cook, turning, until browned and cooked through, 5 to 6 minutes. Transfer to a plate.

Add the carrots and garlic to the skillet and cook for 1 minute. Add the kale and cook until wilted, 1 to 2 minutes.

Add the beans, ½ cup water, and ¼ teaspoon each salt and pepper; bring to a boil. Nestle the sausages in the beans.

In a bowl, combine the bread crumbs and the remaining teaspoon of oil. Sprinkle over the sausage mixture. Transfer the skillet to oven; bake until golden, about 25 minutes.

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