Kale with Sausage, White Beans & Butternut Squash

Kale with Sausage, White Beans & Butternut Squash

By now, most everyone is aware that kale comes packed with a bushel of health benefits, even if you’re not quite sure what they are specifically.  This would be the time to share that I wanted to be sure I knew before moving on.  So I googled ‘health ben’ and before completing the word ‘benefits’…never mind adding the word ‘kale’…I had 2,150,000 results for Health Benefits of Kale.  Here’s a link to a quick Top 10 List that is well worth reading.  I had no idea.

It was high time for me to embark on a recipe where Kale was the #1 ingredient.  I’m really glad I did.  This Kale with Sausage, White Beans & Butternut Squash soup/stew was delicious and hearty and not one bit ‘earthy’ as I had expected.

After reading the Top 10 Health Benefits of Kale, I can assure you kale will find her way into more and more of our dishes.  This Kale with Sausage, White Beans & Butternut Squash dish came together easily and was ready in 30 minutes.  It’s the perfect weeknight dinner and was wonderful to have leftover for lunch the next day.

Kale with Sausage, White Beans & Butternut Squash

adapted from Simply Recipes

5 from 2 votes

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Cook Time 30 minutes mins

Total Time 30 minutes mins

Course Soup

Servings 6

Ingredients

  

• 1 Tbl. olive oil
• 3 Jennie-O Italian Turkey Sausage links removed from casings
• 1 onion diced
• 2 garlic cloves minced
• 1 small butternut squash peeled and diced
• 1 small sweet potato peeled and diced
• 3 cups chicken broth
• 8 oz. kale leaves bagged type or small bunch, thick ribs removed
• 1 15- oz. can white beans drained and rinsed
• salt and pepper
• Parmesan cheese shaved

Instructions

 

• Heat olive oil in large saute pan over medium-high heat and add the bulk sausage. Cook for 3-4 minutes, then add onion and continue cooking until onion begins to soften, 3-4 minutes. Add minced garlic cook for an additional minute.
• Add the diced butternut squash, sweet potato, and chicken broth and simmer covered for about 10 minutes until the squash is just tender.
• Add in kale and sprinkle with salt, simmer covered another 3-4 minutes. Stir to combine everything then add in the beans, cover and reduce heat to low, cooking another 5 minutes. Turn off heat, let stand for 5 minutes before serving. Serve with freshly cracked pepper and shaved Parmesan cheese.