Beans & Greens Recipe

Prepare Sausage

If using sausage links, slice into 1/2-inch rounds. If using ground lamb sausage, crumble into bite-size pieces. Pat dry lightly with paper towel.

Heat a large heavy skillet or Dutch oven over medium-high heat. Add 1 tbs olive oil. Add the sausage in a single layer and brown until golden and cooked through, about 5–7 minutes, turning occasionally. Remove browned sausage to a plate and set aside, leaving rendered fat in the pan. If the pan is excessively greasy, drain off all but 1 tbs.

Reduce heat to medium. Add remaining 1 tbs olive oil and the chopped shallot to the pan. Cook, stirring, until softened and translucent, about 2–3 minutes. Add the minced garlic and cook 30–45 seconds until fragrant (do not burn).

Deglaze the pan with the white wine, scraping up browned bits, and let it reduce by half, about 1 minute. Stir in tomato paste and cook 30 seconds, then add crushed tomatoes (if using) and chicken or vegetable stock. Bring to a gentle simmer.

Return the browned sausage to the pan. Add rosemary, thyme, crushed red pepper flakes, salt and black pepper. Simmer gently 8–10 minutes so flavors meld and sauce slightly thickens.

Stir in the cooked royal corona beans and simmer 4–5 minutes, just to heat through and let beans soak up some sauce. If mixture seems dry, add up to 1/2 cup more stock.

While the beans simmer, prepare the greens. Combine chopped kale and mustard greens in a large bowl. Sprinkle with 1 tsp salt, 1 tsp black pepper, lemon zest and the vinegar. Drizzle 1 tbs extra-virgin olive oil and toss to coat.

Warm a separate large skillet over medium heat. Add a small splash of olive oil or use a nonstick pan. Add the dressed greens in batches and cook, tossing, until wilted but still bright green, about 3–5 minutes total. Transfer wilted greens to the bean and sausage pan and stir to combine. Taste and adjust seasoning with additional salt, pepper, or a squeeze of lemon juice.

Toast the sourdough slices: heat a small skillet or grill pan over medium heat. Brush both sides of slices with butter or olive oil and toast until golden and crisp, about 2 minutes per side. Alternatively toast in a toaster and butter lightly.

Spoon beans, sausage and greens onto warm plates or into shallow bowls. Drizzle with 1 tsp extra virgin olive oil and scatter chopped parsley if using. Serve with toasted sourdough on the side for scooping.

Leftovers: store cooled mixture in an airtight container in the refrigerator up to 3 days. Reheat gently on the stove with a splash of stock.