Do you know what I have discovered lately? Kids love sausages! Yeah, that’s a no-brainer, huh? Inspired by Debi Mazar and Gabriele Corcos’ Sausages with Fagioli All’uccelletta from Extra Virgin, this meal is super delicious and a little more kid friendly. Not to mention when reduced fat chicken sausages are involved a traditionally high calorie meal becomes a healthy and figure pleasing one. Chicken Sausages with Cannellini and Kale is one of those simple 20 minute family meals that is highly recommended by the resident 2 year old, Mia.

Chicken Sausages with Cannellini and Kale serves 4 to 6

• 1/2 Tbs olive oil
• 6 to 8 chicken sausages*
• 2 cups cherry tomatoes, quartered
• 1 can (15oz) cannellini beans, drained and rinsed
• 2 garlic cloves, peeled and chopped
• 1 bunch kale, chopped bite size
• kosher salt and fresh black pepper to taste

* Any chicken or turkey sausage will do. I prefer the reduced fat “organic” plain chicken but have used varieties such as chicken and spinach or chicken and feta. Use what you like.

Heat oil in a a large saute pan over medium – high heat. Add sausages and saute for 8 minutes, flipping until browned on all sides.

Add tomato, cannellini, garlic, and kale and lightly stir to combine.

Cover and reduce heat to a simmer (medium-low). Simmer for 10 to 15 minutes until the sausage is cooked through and the kale has softened.

Add salt and pepper to taste and serve.

This is one of my go to meals when I need something fast. Tip, I keep Mia busy and out of my way while prepping by getting her to tare the kale into little pieces! Genius, I know. Have a good meal.