White Beans, Sausage and Kale

This recipe was incredibly easy and all of us enjoyed it.  It also happens to be fairly good for you, which is an added bonus.  It comes from the Nutrition Action magazine, which is an excellent resource for anyone interested in health and nutrition and in particular, what we eat.

Ingredients

250 g Italian turkey sausage (I used three sausages)

2 Tbs. extra-virgin olive oil

5 cloves garlic, sliced

2-540 ml cans no-salt-added white beans (I used white kidney beans), rinsed

375g. baby kale or spinach

freshly ground black pepper

1 Tb. balsamic vinegar, more to taste

Method

Remove the sausage from its casing and break into small pieces.  Saute in the oil until browned, about 5 minutes.  Remove and reserve.  Saute the garlic until just golden, about 1 minute.  Add the rinsed beans and stir in the kale, a few handfuls at a time.  Simmer until the kale is tender, about 2 minutes, adding water if needed to keep the beans moist.  Stir the sausage into the beans and kale.  Season with black pepper and the balsamic vinegar.  Serves 4

Cook's notes:  The original recipe called for 2- 398ml cans of beans, but I used more.  I used italian sausage instead of italian turkey sausage, as it was what I had in the house.  The three of us ate this in one sitting!