Crispy Garlic Kale with Chorizo and Beans
Introduction
Soy substitutes are so convincingly delicious that no one will know this isn't real chorizo. Bonus: This dish has zero cholesterol!
Ingredients
1 tablespoon olive oil
6 small cloves garlic, sliced thin
2 links soy chorizo
1 cup homemade vegetable stock
2 bags Fresh Express Baby Kale Mix
1 14.5-ounce can Great Northern beans, drained and rinsed
1/2 teaspoon red pepper flakes
6 small cloves garlic, sliced thin
2 links soy chorizo
1 cup homemade vegetable stock
2 bags Fresh Express Baby Kale Mix
1 14.5-ounce can Great Northern beans, drained and rinsed
1/2 teaspoon red pepper flakes
Directions
Place a large, heavy-bottomed saucepan over medium heat. Add the oil to the warm pan, then add the garlic. Cook 3-4 minutes, stirring often so the garlic doesn't burn. Remove the garlic from the pan and transfer to a plate lined with a paper towel.
Add the sausage to the pan, breaking it up with the back of a wooden spoon as it browns. If the pan gets too hot, add 1/4 cup of the stock to pull up any fond (crust) that has developed on the bottom of pan. After the sausage is browned, remove from the pan with a slotted spoon. Add the kale to the pan, cover, and allow to wilt for two minutes.
Stir the kale, then add the beans, pepper and remaining stock. Reduce the heat to low, cover the pan, and cook for 5 minutes.
Just before serving, add the garlic and sausage back to the pan and toss to combine.
Makes 8 cups, 2 cups per serving
Serving Size: Makes 8 cups, 2 cups per serving
Add the sausage to the pan, breaking it up with the back of a wooden spoon as it browns. If the pan gets too hot, add 1/4 cup of the stock to pull up any fond (crust) that has developed on the bottom of pan. After the sausage is browned, remove from the pan with a slotted spoon. Add the kale to the pan, cover, and allow to wilt for two minutes.
Stir the kale, then add the beans, pepper and remaining stock. Reduce the heat to low, cover the pan, and cook for 5 minutes.
Just before serving, add the garlic and sausage back to the pan and toss to combine.
Makes 8 cups, 2 cups per serving
Serving Size: Makes 8 cups, 2 cups per serving
Number of Servings: 4
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