This recipe was submitted by Sarah Fritschner. She's an expert cook who likes to break it down to what is easy and what tastes good. She shared this with us cause it's all Barr Farms food! Sausage from the recent meat deliveries, and kale that she bought in the middle of the season to freeze for the winter. If you froze some greens, here's an idea of how to use them! Thanks Sarah!
Sausage, white beans and kale
2 tablespoons olive oil
8 ounces Italian sausage
1 to 2 cups frozen, chopped kale or spinach (8 cups fresh, chopped)
1 to 1 ½ cups cooked or canned white beans (navy, Great Northern etc.)
2 cups chicken broth
½ teaspoon crushed red pepper
½ teaspoon oregano
Salt to taste
Heat oil in a heavy, deep skillet over medium-high heat. If your sausage is in links, cut away the casings and break up the meat into the skillets. Brown well, stirring and breaking up the meat. Add remaining ingredients except salt. Simmer, stirring occasionally, until much of the liquid is evaporated, leaving a sort of thick sauce to bind the ingredients. Taste for salt. Serve over rice, with pasta or grits. Serves 4.
Sausage, white beans and kale
2 tablespoons olive oil
8 ounces Italian sausage
1 to 2 cups frozen, chopped kale or spinach (8 cups fresh, chopped)
1 to 1 ½ cups cooked or canned white beans (navy, Great Northern etc.)
2 cups chicken broth
½ teaspoon crushed red pepper
½ teaspoon oregano
Salt to taste
Heat oil in a heavy, deep skillet over medium-high heat. If your sausage is in links, cut away the casings and break up the meat into the skillets. Brown well, stirring and breaking up the meat. Add remaining ingredients except salt. Simmer, stirring occasionally, until much of the liquid is evaporated, leaving a sort of thick sauce to bind the ingredients. Taste for salt. Serve over rice, with pasta or grits. Serves 4.
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