Wednesday, 5 December 2012

Spicy sausage, kale and beans

Last nights dinner was one of those staples that you always have in your back pocket. So sorry, nothing exciting to report today, unless of course you want to hear about the time I accidentally caused a bit of an international incident once while flying Oh okay then, here's the recipe


Spicy sausage, kale and beans
serves 4

4 hot Italian sausages, casing's removed and broken into bite sized pieces
1 tbsp olive oil
1 onion, coarsely chopped
2 cloves garlic, chopped
1 large bunch of kale
1 can cannellini beans with liquid
1/2 cup vegetable stock
pinch of red pepper flakes to taste
salt and pepper

Heat olive oil in a large frying pan. Add sausage pieces and cook until brown all over. Add onion and garlic and cook stirring for 1 minute; do not let garlic brown. Add stock and cover; cook for 5 minutes or until sausage is cooked through.
Wash kale, removed tough stems and tear the leaves into bite sized pieces.Place kale directly on sausage mixture. Pour over beans, including the liquid from the can. Cover and cook for another 5 minutes or until kale is wilted. Season with salt and pepper to taste.
Sprinkle on red pepper flakes and stir everything together.
Serve immediately with a favourite crusty bread.

Using the liquid from the tin of beans, gives the dish a thicker sauce and adds a starchiness to the taste. Sometimes I like that and sometimes I don't, so you can rinse and drain the beans if you prefer and add a little more stock or water when adding the kale. Even though we're using hot Italian sausages, we like things spicy so the extra pepper flakes are a must for us. The dish works well without to. Finally, if you want you can grate over some parmasan or a good Gruyere would work too.

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