Sausage white bean breakfast skillet

Drain and rinse one can of white beans (we use Great Northern or cannellini). Remove two to three sweet Italian sausages from their casings and crumble into a nonstick skillet with some olive oil over medium-high heat, breaking up any large pieces with a fork. When sausage is almost cooked through, about five minutes, add beans and toss until warm. If the beans and sausage get dry, add a splash of white wine or chicken stock. Add a big handful of shredded kale until slightly wilted. Top with a drizzle of extra virgin olive oil, shaved Parmesan, a squeeze of lemon, and crushed red pepper flakes, if you crave some heat. I like to mix this up in the summer by skipping the kale and topping with fresh arugula and cherry tomatoes dressed lightly with lemon and olive oil. **Sautee some onion and jalapeno before the sausage. *I like ground sausage. *Fried eggs on top *you can use spinach, greens, or kale. Be very liberal.

Great

% Daily Values based on a 2,000 calorie diet