I like vegetables, but unless I'm having a salad, which, let's face it, is often the same ingredients as my noshing, except with lettuce and dressing added, I'm less inclined to bother with potatoes, carrots, broccoli or greens when it's just me. Bad, bad Krista.
But that reminded me that I bought Lacinato kale, and I really should cook it. In addition, I saw a fabulous photo of mustard greens with white beans in a magazine. Mustard greens -- eh. But kale and beans might make a tasty one skillet dinner. This dish takes the flavor from the garlic and the sausage. Here's what I did.
What do you make when you're only cooking dinner for yourself?
Skillet Kale and Beans with Sausage
1 to 2 servings of sausage (breakfast sausage, chorizo, whatever you like)
1-2 tablespoons olive oil
1 clove garlic, minced
1 red pepper, sliced
1 bunch of Lacinato kale
1/2 can white beans
salt and pepper
Prepare the sausage according to directions, or saute briefly in olive oil.
Remove sausage, lower the heat and add minced garlic and red pepper.
While they cook, wash the kale, cut out any tough stems and chop in 1-2 inch pieces. Add the kale to the pan and cook until wilted.
Add the beans to warm them, salt and pepper to taste and stir.