Braised Pork 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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
¾ cup
Israeli Couscous
(Contains: Wheat)
1 unit
Cannellini Beans
4 ounce
Kale
3 unit
Chicken Stock Concentrate
1 unit
Lemon
1 clove
Garlic
3 tablespoon
Parmesan Cheese
(Contains: Milk)
1 teaspoon
Chili Flakes
9 ounce
Italian Pork Sausage
Not included in your delivery
teaspoon (tsp)
Salt
1 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Wash and dry produce.
Bring couscous, half the stock concentrates, and 1 cup water (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 concentrates, and ¼ cup water (½ 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.
