1 pkg (500 g) ULTIMATE Hot Italian Chicken Dinner Sausage
2 tbsp (30 mL) olive oil
1/4 cup (60 mL) thinly sliced fresh sage leaves
5 cloves garlic, thinly sliced
Pinch hot peppers flakes
1 can (540 mL) cannellini (white kidney) beans, drained and rinsed
2 cups (500 mL) reduced-sodium chicken broth
4 cups (1 L) packed thinly sliced trimmed kale
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) black pepper
3/4 cup (175 mL) grated Parmesan cheese
8 thick slices rustic Italian bread, toasted
1Preheat grill to medium-high heat; grease grates well.
2Grill sausages, turning frequently, for 15 to 18 minutes or until cooked through and internal temperature registers 165˚F (74˚C). Quarter sausages.
3Meanwhile, into large skillet set over medium heat, all oil. Add sage, garlic and hot pepper flakes; cook, stirring frequently, for 2 to 3 minutes or until garlic is fragrant and has softened.
4Stir in cannellini beans then add chicken broth, kale, sausage, salt and pepper and bring to a boil. Cook, stirring occasionally, for 3 to 5 minutes or until kale is tender and has wilted. Remove from heat and stir in Parmesan.
5Serve ragu with toast.
Alternatively, toss ragu with penne if preferred.
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