Chicken Sausage with White Beans and Kale
In Phase 3, you're really going to start seeing some changes. This is the phase that flattens your belly and irons out your cellulite—that makes you look different, that makes people ask, "Hey have you lost weight?" (Of course you'll be able to reply, "Why, yes. Yes I have.") This phase is all about heat and it's the stage of the plan that makes you look hot!
Phase 3 | Serves 4
Prep time: 10 minutes | Total time: 40 minutes
Ingredients
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
Directions
- 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.
- 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.
- 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.
In Phase 3, you're really going to start seeing some changes. This is the phase that flattens your belly and irons out your cellulite—that makes you look different, that makes people ask, "Hey have you lost weight?" (Of course you'll be able to reply, "Why, yes. Yes I have.") This phase is all about heat and it's the stage of the plan that makes you look hot!
Phase 3 | Serves 4
Prep time: 10 minutes | Total time: 40 minutes
Ingredients
1 bunch kale2 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
Directions
- 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.
- 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.
- 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.
