Sausage, Beans, and Greens

One of our family favorites year round and super easy. Despite the presence of GREENS in this recipe, our offspring have often requested this as a birthday dinner, so you know it’s good. I only add the wine if I happen to have some left over.

1 pound sausage links, sliced diagonally into 1/4-inch pieces (Kielbasa, Italian, turkey, Polish, etc.)

1 large onion, chopped

2 15-ounce cans white kidney beans (cannellini), drained and rinsed (sometimes I use 3 cans)

2 cups coarsely chopped spinach

1 cup reduced-sodium chicken broth

1/4 cup dry white wine or reduced-sodium chicken broth

2 tablespoons snipped fresh thyme or 1 teaspoon dried thyme, crushed, or 1 teaspoon ground thyme

1/4 cup finely shredded Parmesan cheese (optional)

In a large saucepan cook sausage and onion over medium heat about 5 minutes or until onion is tender. Drain off fat. Add beans, escarole or spinach, chicken broth, wine, and thyme. Bring to boiling; reduce heat. Cover; simmer 5 minutes. Ladle into serving bowls. Sprinkle with Parmesan cheese, if desired. Makes 4 servings.