If time and budget are tight, but a hearty meal is needed, this meal will deliver, indeed. Nom-Nom Skillet is a one-skillet-wonder that will leave you wondering why you’ve never tried it before. Smoked sausage is cooked to fork-tender loveliness and joined with plenty of beans, kale, and parmesan for an amazing flavor combo. Creamy, filling, and oh, so easy, Nom-Nom Skillet will set a delicious meal in motion leaving just two words on your mind… nom, nom! Enjoy!
Ingredients
- 2 tablespoons olive oil
- 14 ounces smoked or Italian sausage link, cooked and cut into 1/2-inch-thick slices
- 3 cloves garlic, minced
- 2 (15-ounce) cans cannellini beans, rinsed and drained, divided
- 1 cup chicken stock, plus more, to taste
- 1/2 teaspoon kosher salt, plus more, to taste
- 1/4 teaspoon freshly cracked black pepper, plus more, to taste
- 1 teaspoon fresh thyme leaves, minced
- 3 cups curly kale, stems removed, leaves torn into bite-size pieces, packed
- 1 tablespoon lemon juice
- 1/2 cup parmesan cheese, plus more, to taste, for garnish
- red pepper flakes, optional, to taste, for garnish
Directions
Step 1 –In a large skillet over medium-high heat, add the olive oil.
Step 2 –Add the sausage slices to the heated olive oil and cook, flipping occasionally, until both sides are browned, about 4-5 minutes.
Step 3 –Transfer the browned sausage slices to a paper-towel-lined plate to drain. Set them aside.
Step 4 –In the same skillet, add the garlic and cook until it is fragrant, about 15 seconds.
Step 5 –Reduce the heat to medium. Add 2/3 of the beans, 1 cup of the chicken stock, 1/2 teaspoon of the salt, 1/4 teaspoon of the black pepper, and the thyme to the garlic and stir to combine.
Step 6 –Bring the bean mixture to a simmer.
Step 7 –In a medium bowl, add the remaining beans and use a fork to smash them until a thick paste forms.
Step 8 –Add the smashed beans to the bean mixture and stir to combine. Simmer until the whole beans are heated through and the chicken stock is simmering, about 2-3 minutes.
Step 9 –Reduce the heat to medium-low. Add the kale to the bean mixture and cook, stirring frequently, until the sauce is creamy and has slightly reduced and the kale has wilted, about 2 minutes.
Step 10 –Add the lemon juice, 1/2 cup of the parmesan cheese, and the browned sausage to the bean mixture and stir to combine. If the sauce isn’t creamy enough, gradually add the extra chicken stock, as needed.
Step 11 –Taste the sausage mixture and season with the extra salt and the extra pepper, as needed.
Step 12 –Serve the sausage mixture sprinkled with the extra parmesan and the red pepper flakes.
