$, Easy, Fast, Rice, ChickenKylie Thompson

Greens and Beans with Chicken Sausage and Sage

$, Easy, Fast, Rice, ChickenKylie Thompson
Greens and Beans with Chicken Sausage and Sage

Original Tried & True Recipe.

This is my "I don't feel like cooking, but shit! I defrosted sausage two days ago now I'm stuck making dinner even though I wanted the night off" meal. Fortunately, I was walking by a grocery store when it occurred to me that I would be stuck making dinner, so I picked up the bare minimum to make this meal happen. Don't have sage? Don't sweat it. These Beans and Greens come together in a jiffy and you can really use what you have on hand. Or simply use dried herbs.

Serves: 4
Cost: Approximately $3.69 per serving* (This price doesn't include dried herbs, oil, and other common pantry items.)

GRADE

Cost: $
Skill Level: Easy
Time to Make: 30 minutes

INGREDIENTS

1 pound seasoned chicken or turkey sausage (Spicy Italian, Sweet Italian, or any other kind you like. You can use loose sausage or sausage in the casing.)

1 shallot

1-14.5 ounce can cannellini beans

Crushed red pepper

2 garlic cloves

1 lemon

1 cup low sodium chicken stock

1 tablespoon fresh sage (or 1 1/2 teaspoons dried)

3 tablespoons butter

5 ounces baby spinach

1 tablespoon olive oil

Salt and pepper to taste

Cooked white rice, for serving

Cooked egg (soft boiled or fried), for serving

METHOD

Prep Ingredients: If using sausage in the casing, cut the sausage into 1 inch pieces. Thinly slice the shallot into rounds. Juice the lemon. Mince the garlic. Drain and rinse the beans.

Brown the Sausage: Heat the olive oil in a large skillet over medium high until very hot. Add the sausage and cook for 8-10 minutes or until very browned and completely cooked through. Add the shallot and cook for an additional 4 minutes until softened, reducing the heat if necessary. Add the beans and cook for 2 minutes more. Add the minced garlic and crushed red pepper to taste and cook for 30 seconds until fragrant. Stir in the chicken stock, using a wooden spoon to scrape up any browned bits stuck to the bottom of the pan. Stir in the lemon juice and sage. Turn the heat to back to high and bring to a boil for 5 minutes. Reduce heat and simmer for 15 minutes until the sauce is reduced. Stir in the butter and the spinach. Cook for 2-3 more minutes until the spinach has wilted. Taste and season with salt and pepper.

To Serve: Divide rice between bowls. Top with a helping of the greens and beans and plenty of sauce. Serve with a soft-boiled or fried egg. Enjoy!

Designer and photographer living in NYC. I work as a design manager in ed tech and I make tasty recipes in my spare time!