With the Quickness

My Grilled Italian Sausage with Cannellini and Baby Kale comes together in thirty minutes and is totally amazing. I cooked it late night solo while my husband is away. I get all up in the kitchen to clear my mind, but this is a total practical dish. It makes a great weeknight din.

Enjoy!

Grilled Italian Sausage with Cannellini and Baby Kale

Makes 4 servings
1 pound hot sausage, cut into four equal links
2 Tbsp. olive oil
4 garlic cloves, minced
1 5-ounce package baby kale
1 15-19 ounce can cannellini beans, rinsed
1 15 ounce can diced tomatoes
1/4 cup white wine
1/2 cup water
2 Tbsp fresh basil, finely chopped
Salt and pepper to taste

In a grill pan over medium-high heat, brown sausage on all sides.

At the same time, heat a large saucepan over medium heat. Add olive oil and garlic. Saute for a few minutes. Add tomatoes and cannellini. Season with salt and pepper to taste.

Add white wine and water. Add basil. Bring to a simmer.

Once the sausage is browned nicely, add it to the sauce pan. Cover and allow sauce and sausage to simmer 15 minutes, stirring occasionally.

Right before serving, toss in kale. Wilt for 2-3 minutes.

Serve topped with parmigiano cheese and crusty bread drizzled with olive oil.