Ingredients:

  • 1 tbsp olive oil
  • 12 oz pre-cooked chicken sausage, sliced into 1/2-inch rounds
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 cans (15 oz each) cannellini beans, rinsed and drained
  • 1/2 cup low-sodium chicken broth
  • 2 cups fresh kale, stems removed and chopped
  • 1 tbsp fresh lemon juice

Instructions:

  1. Heat olive oil over medium-high heat in a 12-inch skillet. Add sliced chicken sausage in a single layer and sear for 2-3 minutes per side until browned and crisp. Remove sausage from pan and set aside.
  2. Reduce heat to medium. In the same pan, sauté diced onion for 3-4 minutes until translucent. Stir in minced garlic, dried oregano, and smoked paprika, cooking for 30 seconds.
  3. Pour in chicken broth to deglaze the pan, scraping up browned bits. Stir in drained cannellini beans and lightly mash about 10% of the beans with a spoon to thicken the sauce. Simmer for 5 minutes.
  4. Return the browned sausage to the pan. Fold in chopped kale and stir until the greens are wilted. Remove from heat and stir in fresh lemon juice.