Cannellini Bean Sauté with Italian Sausage, Blistered Tomatoes, and Wilted Greens
Food Styled by Lara Miklasevics
Creamy cannellini beans folded with wilted red onion, crunchy bits of Italian sausage, juicy cherry tomatoes, and bits of wilted spinach, Swiss chard, or other greens make a delicious main dish. For a vegetarian version, simply omit the sausage and add a second side dish vegetable, such as chunks of roasted butternut squash or florets of cauliflower and broccoli tossed with olive oil.
Makes 4 servings
12 ounces Italian sausage, casings removed and crumbled
2 tablespoons extra virgin olive oil
1 basket cherry tomatoes, stemmed
freshly ground black pepper
1 cup red onion, cut into ¼-inch lengthwise slices
1 clove garlic, grated
2 15-ounce cans cannellini beans, rinsed and drained
1 bunch (about 1 pound) Swiss chard, ruffled leaves pulled from stems, leaves torn into 2-inch pieces, rinsed and drained, stems reserved or discarded
Heat a medium skillet over medium heat and add sausage. Cook, stirring, until lightly browned, about 8 minutes. Pour into a strainer and discard fat. Rinse and dry skillet.
Heat 1 tablespoon oil in skillet over medium-high heat until hot enough to sizzle a cherry tomato. Add tomatoes and cook over high heat, shaking pan, until tomatoes are blistered and begin to give up juices, about 5 minutes. (Keep a cover handy to contain any splattering.) Add a pinch of salt and a generous grinding of black pepper. Remove from heat.
In a large skillet, heat remaining oil over medium heat until hot enough to sizzle a slice of onion. Add onion and cook, stirring, until wilted, about 5 minutes. Add garlic and cook over low heat, 1 minute. Stir in beans until blended.
Pile greens atop beans. Cook, covered, just until greens wilt, 3 to 5 minutes. Meanwhile, add sausage to tomatoes and reheat over medium heat, about 2 minutes.
Fold wilted greens gently into beans. Top with cherry tomatoes and sausage. Add salt and pepper to taste.