One Pan Chicken Sausage with Beans & Kale
Recipe type: One Pot Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 2
  • 2 TBS grapeseed or olive oil
  • 1 TBS butter
  • 1 medium sweet onion sliced, rings sliced in ahlf
  • 12 oz al fresco All Natural Cooked Chicken Sausage (I used Jalapeno but they all work for this)
  • 2 TBS Creole or Cajun seasoning (something with heat)
  • 3 cloves minced garlic or 1 TBS garlic paste
  • 14/16 oz can white beans (Cannellini), drained and rinsed
  • 2 cups chicken stock
  • 1 cup halved grape tomatoes
  • 2 cups baby kale (or spinach or whatever greens you prefer)
  • *Kosher salt and black pepper
  • Scallions
  • Parmesan cheese
  1. In your skillet, saute onions for 4 minutes in olive oil and butter.
  2. Add in chicken sausage slices and Cajun or Creole seasoning and saute for 5 minutes.
  3. Add in garlic and saute for 1 minute.
  4. Add in white beans, chicken stock, and tomatoes and bring to a simmer.
  5. Add black pepper. Taste and if it's not salty enough add in a pinch or two of Kosher salt. If you want more heat add additional seasonings, or red/cayenne pepper.
  6. Add in kale and stir to combine.
  7. Remove from heat, sprinkle with scallions and shredded Parmesan cheese and serve.
  8. Serve with a salad, crusty warm bread or over rice OR add more broth and serve like a soup.
Cajun and or Creole seasoning is often salty. So be sure to taste before adding in more salt.
For extra heat add in a diced jalapeno with the onions.
Recipe by Souffle Bombay at