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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Simmer kale in a large pot of salted water until al dente, drain. | 2. (Can refrigerate kale after cooked for dish preparation at another time.). | 3. Pre-heat a large pot or frying pan. Add olive oil to taste. | 4. Saute chopped shallot until translucent. | 5. Remove skin from the Italian sausage, Break up into bite sized chunks. | 6. Add sausage to the shallots and brown / cook sausage completely. | 7. Add drained beans to the sausage. | 8. Add roasted garlic, sea salt and pepper to taste and stir / flip mixture gently while cooking for 5 minutes. | 9. If the beans start to stick, add a little water. | 10. Add cooked kale. | 11. Add a little water to make a small amount of thick sauce. | 12. Cover with a lid and simmer for 5 minutes or until ready to serve. | 13. Also very good made a head and reheated. | 14. It will keep for a week. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
kale	1		raw	7.84	1.4	0.6848	0.1488
cannellini bean	3	cans	rinsed	-	-	-	-
shallot	4		chopped	-	-	-	-
garlic	2 -3	can	roasted sauteed	0.0	0.0	0.0	0.0
italian sausage	1	lb		1569.4315	2.9484	64.637	142.1107
olive oil				-	-	-	-
sea salt				-	-	-	-
black pepper				-	-	-	-
red pepper flake				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.