White Bean, Kale and Chicken Sausage

I made this dish the other night and it was delicious. I was completely lost for dinner ideas and walked into the local food coop to find they were sampling a variation of this recipe. I grabbed the ingredients and set out to make a variation of their recipe by adding a few key ingredients I was craving including some delicious organic chicken apple sausage.

This recipe is a little bit reminiscent of the white bean stew in the fertility cookbook, but it’s definitely not a soup and could easily be used as a side without the chicken sausage. Between the chlorophyll rich kale and the onion, garlic and spices this is a great recipe for spring. Spices help to keep the energy in the body moving and prevent feelings of “being stuck” like PMS. Of course, you could enjoy this dish vegetarian by omitting the chicken sausage and replacing the chicken stock with vegetable stock. Be sure to use all organic ingredients. Enjoy!

1 head of kale
4-6 Tablespoons extra virgin olive oil
1 onion, chopped
1 teaspoon fresh oregano
1 teaspoon fresh thyme
1 15 ounce can cannellini beans
1 cup canned tomatoes, chopped
2 tablespoons balsamic vinegar
1/4 cup organic chicken stock
1/2 teaspoon of sea salt
2 organic chicken apple sausage, sliced

1. Wash and dry kale. Remove stems and cut into strips.
2. Heat oil and saute onion, garlic and spices until onions are translucent.
3. Add kale to onions and allow to wilt.
4. Add white beans, crushed tomatoes, vinegar, chicken stock and salt.
5. Simmer for 15-20 minutes.