This recipe is perfect for fall and winter because it's warm and savory. It's pretty good for you, too. Kale is supposed to be one of the world's healthiest foods, and I'm a sucker for any of the so-called super-foods. Lower my risk of cancer and heart disease while stuffing my face? I'm in. Add the beans, and you have loads of fiber and lean protein.
You don't need to add salt and pepper to this since the vegan sausage adds plenty of saltiness. You can use any flavor of Field Roast sausage; it will take on whatever that flavor is. My favorite is the Smoked Apple Sage. Tofurky sausages work, too, but they can get a bit dry; if you do use them, try the Beer Brats. If you haven't bought vegan sausages before, look in the produce department of your grocery store.
Kale and Vegan Sausage
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 1 bunch lacinato kale
- 1 15-ounce can white kidney beans
- 1/2 tablespoon minced garlic
- 2 Field Roast sausages
1. Prepare the kale by washing the leaves, patting them dry, and cutting out the stems.
2. Heat the olive oil in a large frying pan over medium heat. Saute the onion and the kale for about 5 minutes.
3. Cut the sausages into 1/2-inch slices. Add the sausage and the garlic to the pan and stir.
4. Open the can of beans and drain out about half the liquid. Add the beans and the remaining liquid to the pan. Add about half of a can of water.
5. Stir, lower the heat to medium low, and cover.
6. Simmer for 10 to 15 minutes, just until the kale is soft.
Makes about 3 servings, so if you're cooking for two people, one person gets leftovers for lunch tomorrow! Lucky!