Sausage, Greens & Beans Recipe

Brown the sausage

Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil. When shimmering, add the spicy pork sausage (if in casings, remove meat from casings) and break up with a spoon. Cook, stirring occasionally, 6–8 minutes, until browned and cooked through. Use a slotted spoon to transfer cooked sausage to a bowl leaving rendered fat in the pan (leave about 1 tablespoon fat).

Sauté onion and garlic

Reduce heat to medium. Add the diced onion to the same skillet and sauté in the rendered sausage fat and/or remaining olive oil for 4–5 minutes until softened and translucent. Add the minced garlic and crushed red pepper flakes and cook 30–45 seconds until fragrant, stirring constantly so garlic does not burn.

Wilt the kale

Add the chopped kale to the skillet with the aromatics. Pour in 1/2 cup of the chicken broth, cover the pan, and let the kale steam and wilt for 3–4 minutes. Stir once or twice to ensure even wilting.

Combine beans and sausage

Uncover, add the drained cannellini beans, remaining 1/2 cup broth, chopped thyme, salt and pepper. Stir to combine and bring to a gentle simmer. Return the browned sausage to the skillet and stir to incorporate. Simmer uncovered for 4–6 minutes to allow flavors to meld and liquids to reduce slightly.

Finish the greens & beans

Off heat, stir in the lemon zest and lemon juice, 1 teaspoon red wine vinegar, and 1 teaspoon extra-virgin olive oil. Taste and adjust seasoning with more salt, pepper or vinegar as desired. If mixture seems dry, add up to 2 tablespoons more broth. Keep warm while you prepare the polenta.

Bring liquid to a boil

In a medium saucepan bring 4 cups water and 1 teaspoon salt to a rolling boil.

Whisk in cornmeal

Slowly pour 1 cup cornmeal into the boiling water in a steady stream while whisking constantly to prevent lumps. Reduce heat to low immediately after adding all the cornmeal.

Simmer and stir

Cook polenta, stirring frequently with a wooden spoon or silicone spatula, until thickened and tender, 20–25 minutes for coarse polenta (shorter if using quick polenta—follow package timing). If polenta becomes too thick, add hot water 1–2 tablespoons at a time to adjust consistency.

Finish polenta

Off heat, stir in 2 tablespoons butter and 1 tablespoon grated Parmesan until melted and smooth. Taste and adjust salt if needed. Keep covered to stay warm.

Spoon a generous portion of creamy polenta into shallow bowls or onto plates.

Top polenta with a hearty scoop of the sausage, greens & beans mixture, spooning some of the pan juices over the top.

Garnish with chopped parsley and additional grated Parmesan if desired. Finish with a light drizzle of extra-virgin olive oil and an extra squeeze of lemon if you like more brightness.

Serve immediately while hot.