Kale, Chicken Sausage, and White Bean Stewed Casserole - The 2010's

Ingredients

• 1 Large Bunch of Kale
• 1 lb Chicken Sausage
• 1-15 oz can Cannelini Beans
• 1- 15 oz can Diced Tomatoes in Juices
• 1/2 cup Couscous
• 2 cups Chicken Stock
• 1 Yellow Onion
• 4 cloves Garlic Minced
• 2 tbsp Red Wine Vinegar divided
• Zest of 1 Lemon
• 1 tsp Fresh Thyme Chopped
• 1/2 tsp Rosemary Chopped
• Freshly Grated Parmigiano Reggiano for Garnish

Pro Tip

Adding the kale slowly will break down the kale easily without spilling raw kale all over your stove. The acid in the vinegar will balance the bitter taste of the kale. It gives the dish a pop of flavor that really rounds out this dish. You want to keep the sausage links whole throughout the cooking process. They will tend to dry out easily as the chicken is a lot leaner protein than pork sausage.

Directions

1. In the 50th Anniversary Casserole Pan, heat 1 tbsp oil over medium heat. Add your sausage links and brown on all sides roughly 3 minutes per side. Set aside.
2. Reduce the heat to medium-low and heat 1 tbsp oil in the pan and add the onion. Cook stirring occasionally for roughly 5 minutes until the onions have softened. Add the garlic and cook for an additional minute.
3. Add the tomatoes w/ juices and cook for 2-4 minutes. Add the herbs and cook till fragrant. Add the kale a little at a time and stir until combined with other ingredients.
4. Add 1/2 the vinegar and cook it down for 2 minutes. Add the couscous. Combine with the other ingredients in the pan. Slowly pour in your stock stirring to combine.
5. Add the beans to the stew. Return the sausage links and nestle them into the pan. Bring to boil and then reduce to low heat.
6. Cover with the lid and continue to cook for 10 minutes. Remove the lid and continue to simmer for an additional 5 minutes or until the liquid is reduced down halfway.
7. Grate fresh Parmigiano Reggiano on top.
8. Garnish with Fresh Parsely and lemon zest.