For this month of reader dinners, Katie from Brooklyn is sharing a kale and sausage dish that has become a weeknight ritual and legend among her friends. “My boyfriend and I make this ALL the time, often once a week. We’ve come to refer to it as The KSB (kale-sausage-beans) when we’re texting about what to make for dinner.” Here’s how it’s done…
Kale, Sausage and Beans a.k.a The KSB
Adapted from Bon Appetit
Where do you find your recipes? Katie, a sales executive, first mentioned this recipe on a post about five-ingredient dinners. “I read about this combination in a Bon Appetit article from their ‘Cooking Without Recipes’ column, and have been making it ever since, adjusting the ratios to suit my tastes. A few of my friends have also become KSB devotees and now also make it weekly.”
Tuscan kale, chopped
Extra virgin olive oil
Salt and crushed red pepper
1 can cannellini beans, drained and rinsed
Lemon juice and zest
Brown some ground sausage in a pan. Add chopped kale, olive oil, salt and pepper. Add a splash of water and cover, then cook until the kale is wilted. Stir in a drained, rinsed can of white beans and cook until everything is warm. Finish with the zest and juice of a lemon, and serve with parmesan cheese.
YUM. Thank you so much for sharing, Katie!