Sausage, Beans & Greens
By Shannon O'Donnell
Comfort food and one-pot dishes: two of my favorite cooking themes come together in this wonderful dish. I've been making this delicious, nutrition-packed meal for almost two decades, and I look so forward to the colder weather taking over each year so I can make it yet again! It's supposed to be similar to a 'French Cassoulet', but it's ready in 15 to 20 minutes instead of 3-4 hours. So quick and easy, and healthy for you, too.
SAUSAGE, BEANS AND GREENS
* 14 ounces sausage, casings removed
* 1 T butter or olive oil
* 1/2 cup chopped onion
* 1 shallot, chopped
* ¼ cup dry white wine
* 2 15-ounce cans white kidney (cannellini) beans, drained and rinsed
* 4-5 cups spinach (I use the large-sized pre-packed organic kind)
* 1 cup chicken broth (I use Better Than Bouillon to make it)
* 2 T fresh snipped thyme, or 1 teaspoon dried
* ½ cup finely shredded Parmesan cheese
1) In a large stock pot, cook sausage in the butter or olive oil over medium heat. Break up sausage into bite-sized pieces with a wooden spoon as it cooks.
2) When sausage is nearly cooked through, add onion and shallot and cook until tender, about 5 minutes.
3) Add white wine to deglaze sausage drippings from bottom of the pan (scrape them with a wooden spoon…wine will help loosen them, adding flavor). Cook about a minute.
4) Add beans, spinach, chicken broth and thyme. Reduce heat to medium low, and stirring occasionally, let cook about 5 minutes, or until spinach has wilted.
5) Ladle into bowls, and top with parmesan cheese. Salt & pepper to taste.
Makes 4-6 main dish servings.
When she's not forecasting, Shannon O'Donnell enjoys putting together tasty, season-appropriate meals and goodies for her friends and family.