Ingredients
- 1 lb Italian Sausage Links, casing removed
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 1 Onion, diced
- 3 cloves Garlic, minced
- 1 can Cento Quartered Artichoke Hearts (14 oz), drained
- 1 can Cento Petite Diced Tomatoes (28 oz)
- 1 can Cento Cannellini Beans (15.5 oz), drained & rinsed
- 4 cups Kale
- 1/2 cup Cento All Purpose Chicken Broth
- 1 tsp Cento Italian Seasoning
- 1/4 tsp Cento Crushed Red Pepper
- 1/4 tsp Cento Garlic Powder
- 1/4 cup Parmesan Cheese, grated
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
- Fresh Parsley, for garnish
Directions
Heat olive oil in a large skillet over medium heat. Add sausage and cook, breaking it apart with a spatula, until browned and fully cooked. Transfer to a plate and set aside. In the same skillet, add onion and cook for 4 to 5 minutes until softened. Stir in garlic and cook for 30 seconds, until fragrant. Add Italian seasoning, crushed red pepper, garlic powder, salt, and pepper. Stir in artichokes and cook for 2 minutes, until lightly browned. Pour in tomatoes and add kale, stirring until slightly wilted. Add chicken broth, cannellini beans, and cooked sausage. Simmer for 10 to 12 minutes, stirring occasionally, until the kale is tender and the mixture has slightly thickened. Stir in parmesan cheese and finish with fresh parsley before serving. Serves 4.
