Skillet sausage
Recipe by Courtney Glantz
1 TBS olive oil, plus 1 TSP olive oil
1 lbs Italian Sausage (or chicken Italian sausage, my preference)
1/2 onion, chopped
3 carrots, cut into 1/2 inch pieces
3 celery stalk, cut into 1/2 inch pieces
2 cloves garlic, chopped
2 bunches swiss chard, or kale
2 15.5 ounce cans cannelloni beans, rinsed and mostly drained
kosher salt & black pepper
1/2 cup or so panko bread crumbs (use as many as you'd like)
1. Heat oven to 400 degrees.
2. Heat 1 TBS olive oil in a large ovenproof skillet over medium high heat. Cut your sausages into large chunks (roughly 3-4 inches) if not already linked. Add them to the warmed skillet and brown on all sides for 5-6 minutes. Transfer to a plate.
3. Lower your heat to medium and add the onion, carrots, and celery and cook until softened. Add in your garlic at the end and give it a good stir. Add in your chard or kale and cook until wilted, about 2 minutes.
4. Add the beans, 1/2 cup water, and 1/4 tsp of pepper and salt to the skillet. Nestle the sausages back in the beans and bring to a boil.
5. In a small bowl combine your panko bread crumbs with the remaining tsp of so of olive oil. Sprinkle over the skillet. Add a few more for good measure and extra crunch!
6. Transfer the skillet to your oven and bake until golden, 25 - 30 minutes.
main courses February 18, 2016 17:11
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