Greens, Cannellini Beans, and Andouille Sausage Pan Stew Tell a Friend

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Greens, Cannellini Beans, and Andouille Sausage Pan Stew 6 Rating(s)

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1 tablespoons - olive oil
  • 4 - cooked chicken Andouille sausage links (3 oz. each), cut up
  • 1 - medium onion, cut into thin wedges
  • 1 cans - 15 ounce cannellini (white kidney) beans, rinsed and drained
  • 2 tablespoons - fresh thyme leaves
  • 2 cloves - garlic, minced
  • 1 cans - 14 1/2 ounces reduced-sodium chicken broth
  • 12 cups - chopped kale
  • 2 tablespoons - balsamic vinegar
  • Directions:

    In a very large skillet heat oil over medium heat. Add sausage and onion; cook and stir for 6 to 8 minutes or until browned. Remove mixture from skillet; keep warm.

    Add beans, thyme, and garlic. Cook and stir to heat through. Add broth. Bring to boiling; reduce heat. Boil gently, uncovered, 3 to 4 minutes or until reduced by about half.

    Gradually add kale, stirring until wilted before adding more. Cook and stir for 8 to 10 minutes or until all of the greens are slightly wilted and tender. Add sausage mixture and vinegar; heat through.

    Garnish with additional thyme, if desired.

    Brief Description

    Chicken sausage is the base of this dish with greens, beans, and vinegar.

    Main Ingredient:


    Category:  Pork

    Cuisine:  Southern

    Prep Time: 10 min
    Cook Time: 25 min


    Serving Size: 1 and 1/4 cups
    Nutrition Facts Per serving: 376 kcal cal., 13 g fat (3 g sat. fat, 1 g polyunsaturated fat, 3 g monounsatured fat), 65 mg chol., 1012 mg sodium, 38 g carb., 10 g fiber, 8 g sugar, 31 g pro.


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    Posted On:

    December 19, 2014

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