When thinking through some of my fall blogs, I wanted to incorporate what has quickly become a staple in my house. Sausage, Beans and Greens. Quite an interesting combo, right? My aunt lu, who you will meet below is the amazing lady who brought this to Arkansas from California - fancy, I know!
So… who better to write a blog on a recipe she created… or recreated. You’ll understand later! Aunt Lu, take over!
Christi Dysart (AKA Aunt Lu): Create a Cozy Fall Dinner in No Time Flat
Your crew will be ready to dig in within the hour!
Hello O/C fans! I’m Christi Dysart, yogi, mom, food-lover, and proud aunt to your favorite charcuterie guru, Mallory. Months ago, not long after Mallory’s daughter Lucy was born, I headed to NWA for a visit. Fall was just setting in and while I was soaking up all the cuteness of this sweet family and the beautiful place they call home, I decided to make one of my go-to favorites, Sausage, Beans & Greens. Mallory loved it so much that she’s made it one of her go-to’s as well and has asked me to share the recipe with all of you! I’m well familiar with the pinch that families can feel as school and sport schedules ramp up. And when you add that busy bustle to the chill in the air, you end up with a hungry crew at dinnertime! But never fear, you are going to love this time-saving recipe for a comfy and cozy dinner, and you are just a few easy steps away from a dish that tastes like it’s been simmering all day...
1 package Italian sausage (20-ish ounces, casings removed). I have typically used sweet Italian sausage - turkey, chicken, or pork - though the spicy variety would be yummy as well!
1 large onion, chopped
1 big bunch or bag of greens (16 to 24 ounces), any variety, cleaned and roughly chopped. I love kale the best, but have successfully used spinach, chard, and collards. Also, feel free to use frozen greens!
2 cans (15 1/2 ounces each) cannellini beans, drained and rinsed. You can use any kind of white beans you can find. And you can slightly smash them if you’ve got the time!
1 tsp chicken bullion or chicken base (optional)
1 package (16 ounces) farfalle or penne pasta (optional)
Salt and Pepper to taste
Cook and crumble sausage and onion in a large pot over medium heat, covered, stirring occasionally, until fat renders - about 8 minutes.
Uncover and continue cooking, stirring occasionally, until sausage has browned - 6 minutes more.
When the meat at the bottom of the pot starts to get dark or crusty in spots, splash in some water and scrape up those yummy bits!
Add the greens, the beans, 4 cups of water, and bullion (if using). Season with salt and pepper.
Bring to a boil, reduce heat, and simmer until the greens are beginning to soften - 5 minutes or so.
If using, add the pasta and cook according to package directions, adding a bit more water. I like the soup to be thick, so I use the extra water sparingly.
Serve up in big bowls with some crusty bread on the side. You’ve put together a tasty meal and now you can enjoy! This dish is based on a recipe from the queen herself, Martha Stewart. To make it work for my family, I’ve made several changes over the years, and I encourage you to make this recipe your own!