Creamy White Beans and Greens with Chicken Sausage

Ingredients

• 1 tablespoon extra-virgin olive oil
• 12 ounce scooked chicken sausages
• 1 onion, chopped
• 1 teaspoon table salt , divided
• 1/4 teaspoon pepper
• 1/4 teaspoon red pepper flakes
• 1 pound lacinato kale , stemmed and chopped
• 2 (15-ounce) can scan nellini beans , undrained
• 1/4 cup heavy cream
• 2 teaspoon sminced fresh thyme
• 1 teaspoon grated lemon zest plus 1 tablespoon juice, plus lemon wedges for serving
• 1/4 cup grated Pecorino Romano cheese , plus extra for serving

Instructions

1. Heat 1 tablespoon extra virgin olive oil in 12 inch skillet over medium heat until shimmering. Add 12 ounces cooked chicken sausages and cook until well browned, 4 to 6 minutes. Transfer to cutting board.
2. Add 1 chopped onion, ¼ teaspoon table salt, ¼ teaspoon pepper, and ¼ teaspoon red pepper flakes to skillet and cook, stirring frequently, until onion begins to brown, about 4 minutes.
3. Increase heat to medium high, add 1 pound lacinato kale, stemmed and chopped; ¼ cup water; and remaining ¾ teaspoon salt.
4. Cover and cook until kale is wilted, about 3 minutes.
5. Stir in 2 cans cannellini beans and their liquid, ¼ cup heavy cream, and 2 teaspoons minced thyme, and bring to simmer.
6. Reduce heat to maintain gentle simmer, cover, and cook, stirring occasionally, to meld flavors, 10 minutes.
7. Uncover, stir in 1 teaspoon grated lemon zest plus 1 tablespoon juice, and season with salt and pepper to taste. Slice sausages into thirds on bias and nestle into beans. Cook until sausages are warmed through, 2 to 3 minutes. Off heat, sprinkle with ¼ cup grated Pecorino Romano cheese. Serve with lemon wedges and extra Pecorino.