Braised Italian Sausage & White Beans
with Kale, Pearl Pasta, & Parmesan
This hearty, warming dish is packed with Italian pork sausage that’s browned and braised along with tender white beans, garlic, and kale—which wilts as it simmers in chicken stock—until all of the flavors meld together. You’ll add springy couscous and a swirl of butter to the pan to turn the cozy factor up to 11, then finish with a sprinkle of Parmesan cheese, chili flakes, and fresh lemon juice for a meal to remember.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2.5 ounce
Israeli Couscous
(Contains Wheat)
2 unit
Chicken Stock Concentrate
1 clove
Garlic
1 unit
Lemon
1 unit
Cannellini Beans
4 ounce
Kale
9 ounce
Italian Pork Sausage Mix
3 tablespoon
Parmesan Cheese
(Contains Milk)
1 teaspoon
Chili Flakes
Not included in your delivery
Salt
Pepper
1 teaspoon
Cooking Oil
1 tablespoon
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • Bring couscous, half the stock concentrates, and 3⁄4 cup water (11⁄2 cups for 4 servings) to a boil in a small pot. Once boiling, cover and reduce heat to low. Cook until tender, 6-8 minutes. • Keep covered off heat until ready to use in Step 3. • While couscous cooks, drain and rinse beans. Peel and mince or grate garlic. Remove and discard any thick center stems from kale. Quarter lemon.
• Remove sausage* from casing if necessary; discard casing. • Heat a drizzle of oil in a large pan over medium-high heat. Add sausage and cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. • Add beans and garlic; cook, stirring, until fragrant, 30 seconds. • Stir in kale, remaining stock concentrate, and 1⁄4 cup water (1⁄2 cup for 4 servings). Cover and cook, stirring occasionally, until kale is wilted, 1-2 minutes. (For 4, add half the kale and stir until slightly wilted; add remaining kale and cook 3-4 minutes more.)
• Reduce heat under pan with sausage-kale mixture to low. Add cooked couscous, 1 TBSP butter (2 TBSP for 4 servings), and a squeeze of lemon juice. Cook, stirring, until butter has melted. • Add another squeeze of lemon juice to taste. Season with salt and pepper if desired.
• Divide sausage and white beans between plates. Sprinkle with Parmesan and as many chili flakes as you like. Serve with remaining lemon wedges on the side.
Pork Sausage is fully cooked when internal temperature reaches 160°.
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