Great Northern beans and sweet sausage are grocery staples, and with a few seasonal tweaks, this winning combo has become a year-round foundation for a quick, delicious dinner that’s ready in no time. Here's how I do it:
Drain and rinse one can of white beans. Remove two to three sweet sausages from their casings and crumble into a nonstick skillet with some olive oil over medium-high heat, breaking up any large pieces with a fork. When sausage is almost cooked through, about five minutes, add beans and toss until warm. If the beans and sausage get dry, add a splash of white wine or chicken stock. Add a big handful of shredded kale until slightly wilted. Top with a drizzle of extra virgin olive oil, shaved Parmesan, a squeeze of lemon, and crushed red pepper flakes, if you crave some heat.