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Nutrition Facts
Serving Size 240 g
(Approx. 8 Servings)
Amount Per Serving
Calories 360 Calories From Fat 180
% Daily Value*
Total Fat 20 g 31%
Saturated Fat 7 g 35%
Trans Fat 0.0 g
Cholesterol 45 mg 15%
Sodium 730 mg 30%
Total Carbohydrate 22 g 7%
Dietary Fiber 7 g 28%
Sugars 3 g
Protein 17 g
Vitamin A 60% Iron 15%
Vitamin C 60% Calcium 15%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Italian Sausage & Garlic Braised Kale with Cannellini Beans
Prep Time
20 minutes
Cook Time
45 minutes
Total Time
1 h 5 m
8  People


Recipe makes 8 Servings

2 Tbsp Sonoma Gourmet Sautéed Garlic California Extra Virgin Olive Oil, plus more for garnishing
1 Tbsp fresh garlic, minced fine
1 cup(s) white onion, diced small
1 Lb hot Italian sausage, or mild if preferred, removed from casing if using links
1 bunch kale, thinly chopped, stems discarded
1 cup(s) dry white wine
2 Tbsp red wine vinegar
30 Oz cannellini beans, drained and rinsed
1/2 cup(s) fresh basil, roughly chopped
1 cup(s) pecorino cheese, grated or shredded, plus more as needed
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Place a large Dutch oven over medium heat. Add olive oil and allow to get hot; add garlic, onions and sausage. Sauté until onions are just soft and sausage is nicely browned.
Add kale and continue to cook until it softens. Add wine and vinegar. Cover and cook until liquid is reduced and almost evaporated.
Add cannellini beans, fresh basil and toss to combine. Remove from heat.
For service, garnish with pecorino cheese and drizzle with more olive oil. Season to taste as needed.
Chef's Note: If you want to stretch this meal a little further, simply serve over pasta, and add a little more olive oil. Season to taste.


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