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Chicken Sausage with White Beans and Kale

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Chicken Sausage with White Beans and Kale

Serves 4


  • 1 bunch kale
  • 2 Tbls. olive oil
  • 12 oz. fully cooked, nitrite-free chicken sausage
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1/4 tsp. crushed red pepper flakes
  • 15-ounce can cannellini beans, lightly drained
  • 1 cup chicken broth
  • 2 tsp. fresh lemon juice
  • 5 fresh sage leaves, chopped (or 1/4 tsp. dried sage)
  • Sea salt
  • Freshly ground black pepper


  1. Bring a big pot of salted water to a boil. Tear the thick center stems out of the kale and roughly chop the leaves. Drop the kale into the boiling water for 3 minutes. Drain it in a colander, rinse with cold water and set it aside.
  2. Heat a skillet over medium heat. Add the olive oil and chicken sausages. Brown the sausages on all sides. Remove them to a plate and set them aside.Sauté the onions in the skillet until they start to soften (about 2 minutes). Add the garlic and crushed red pepper flakes, and sauté for 1 minute more.
  3. Add the kale, cannellini beans, chicken broth and lemon juice. Increase the heat to medium-high and simmer for 2 minutes. Add the sausages and sage. Simmer until the sausages are warmed through, about 2 minutes. Add sea salt and pepper to taste.