If you’ve never tried cooking one of our newsletter recipes, This Sausage Kale and Croutons recipe is the one to start with. We cooked this recipe from Deb Perleman’s most recent book and it is amazing! It is about to become a weeknight staple in our house (we cooked it twice this week!). It’s flavorful, filling, and only took 20 minutes to make. We know you’ll love it!
Click here for a PDF version of this recipe.
Sausage, Kale and Croutons
1/2 lb Hot or Mild Italian sausage (casings removed)
2 cups 1-inch cubes of sturdy bread (we used the Pain au Levain sourdough from Flour City Bread)
2 big handfuls of curly kale, chopped
1 garlic clove, minced
1 can of cannellini beans, drained and rinsed
Salt, black pepper, and red pepper flakes, to taste
2 Tbsp red wine vinegar
Grated parmesan, for serving
1. Pour 2 glugs of olive oil into a large skillet over medium-high heat. Add the bread cubes, and toast them, stirring periodically until slightly browned (about 3-4 minutes…don’t worry if the bread looks like it’s getting too browned, the crispy edges will be delicious in the end!).
2. Push the croutons to one side and add another glug of oil, the sausage and the garlic. Sautee the sausage, breaking it apart into smaller crumbles. Cook until the sausage is slightly browned.
3. Add the kale and cook until they begin to wilt. Add the beans and cook until warmed.
4. Season to taste with salt, ground black pepper, and red pepper flakes. Add the vinegar to the mixture and scrape any stuck bits from the bottom of the skillets.
5. Transfer the mixture to bowls, top with a pinch of grated cheese and serve immediately.
6. Enjoy!