Roasted Garlic Sausage, Greens & Beans Recipe

Name: Snallygasters Cafe and Wine Bars ROASTED GARLIC SAUSAGE, GREENS & BEANS Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 lb Italian sausage (mild or spicy), casings removed or sliced links; 2 tbs Olive oil; 2 heads Whole garlic bulbs; 2 cloves Garlic cloves (for pan, minced); 1 each Yellow onion, medium, diced; 1 tsp Red pepper flakes; 8 oz Tuscan kale (stems removed, leaves chopped) or Swiss chard or collard greens; 15 oz Cannellini beans (canned, drained and rinsed); 1 cup Low-sodium chicken or vegetable broth; 1 each Lemon (zest and juice); 1 tsp Salt; 0.5 tsp Black pepper; 0.25 cup Parmesan cheese, grated (optional); 1 tsp Red wine vinegar or sherry vinegar; 1 tbs Olive oil (finish)

Inspired by Snallygasters Cafe and Wine Bar

Time50m

Serves4

Make Roasted Garlic Sausage, Greens & Beans Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Sausage & Aromatics

1 lb Italian sausage (mild or spicy), casings removed or sliced links

2 tbs olive oil

2 heads Whole garlic bulbs

2 cloves Garlic cloves (for pan, minced)

1 each Yellow onion, medium, diced

1 tsp Red pepper flakes

Greens & Beans

8 oz Tuscan kale (stems removed, leaves chopped) or Swiss chard or collard greens

15 oz Cannellini beans (canned, drained and rinsed)

1 cup Low-sodium chicken or vegetable broth

1 each Lemon (zest and juice)

1 tsp Celtic sea salt

1/2 tsp black pepper

Finishing & Garnish

1/4 cup Parmesan cheese, grated (optional)

1 tsp Red wine vinegar or sherry vinegar

1 tbs Olive oil (finish)

Method

Sausage & Aromatics

Roast the garlic

Preheat oven to 400°F (200°C). Slice the top 1/4 off each garlic head to expose cloves, place on a small piece of foil, drizzle with 1 tbs olive oil, season lightly with salt, and wrap tightly. Roast for 30–35 minutes until cloves are soft and golden. Cool slightly, then squeeze roasted garlic cloves from skins into a small bowl and mash into a paste.

Cook the sausage

Heat a large skillet over medium-high heat. Add 1 tbs olive oil. If using loose sausage meat, crumble into the hot pan; if using links, slice into 1/2-inch rounds and brown. Cook, stirring occasionally, until well browned and cooked through, about 6–8 minutes. Remove browned sausage to a plate, leaving rendered fat in the pan (add a touch of oil if pan is dry).

Sweat the onion & garlic

Reduce heat to medium. Add the diced onion to the pan and cook until soft and translucent, about 4–5 minutes. Add the minced garlic cloves and red pepper flakes and cook 30–45 seconds until fragrant. Stir in the mashed roasted garlic and cook another 30 seconds to meld flavors.

Greens & Beans

Add beans and broth

Return the browned sausage to the skillet. Add the drained cannellini beans and pour in 1 cup of chicken or vegetable broth. Stir to combine and bring to a gentle simmer.

Wilt the greens

Add the chopped kale (or chosen greens) in batches, stirring to wilt each addition before adding more. Cover the skillet and let simmer gently for 6–8 minutes until greens are tender and flavors have combined. If the pan becomes too dry, add an additional 2–4 tbs of broth or water.

Season & finish cooking

Uncover, taste, and season with 1 tsp salt and 1/2 tsp black pepper (adjust to taste). Stir in the lemon zest and 1/2 the lemon juice. Simmer 1–2 minutes to marry flavors.

Finishing & Garnish

Turn off heat and stir in 1 tbs olive oil (finish) and 1 tsp vinegar to brighten the dish. Sprinkle grated Parmesan over the top if using and gently toss to combine. Taste, adjust seasoning with additional lemon juice, salt, or pepper as desired.

Serve warm, portioned to desired servings. Optionally drizzle a little extra virgin olive oil and a final grind of black pepper at the table.