Beans, Greens and Sausage

Ready in 20 minutes

A very original dish that has its roots in Italian cooking. The addition of sweet grapes is what makes it so different. Some substitutions are allowed so don't panic if you can't find exactly what is on the list. Spinach is fine instead of the mustard greens, boneless, skinless chicken breasts can be substituted for the sausage, and you can even use Great Northern Beans instead of the Cannellini. I have always made it just as written however, and the sausage, beans, greens and grapes are very nice together.

"I used mixed greens (mustard, collard, turnip). I opted for turkey sausage to lower the fat content. I used black-eyed peas instead of the cannellini beans. I guess this is more of a southwest spin. I used a reserve grade of modena balsamic. This is a great recipe base for many different styles."

- cbondeson

Top-ranked recipe named "Beans, Greens and Sausage"

5 avg, 2 review(s) 100% would make again

Ingredients

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2 lbs Link Italian Sausage
1 tablespoon olive oil
2 cups Seedless grapes; red and/or green
1/4 cup Water
2 tablespoons olive oil
1 cup Onions; sliced (optional)
1 tablespoon Garlic; minced
1/2 teaspoon Red pepper flakes
1 bunch Mustard Greens; 8-10 cups, stemmed & chopped
1/2 cup Chicken broth
2 15-oz cans Cannellini beans; drained & rinsed
Salt to taste
Balsamic vinegar

Original recipe makes 4

Servings  

Preparation

Preheat oven to 400 degrees.

Pierce Sausages with a fork in several places. Heat 1 Tablespoon of Olive Oil over medium-high heat in an ovenproof saute pan. Add the Sausages and brown on each side. Add the Grapes and Water. Transfer the pan to the oven and roast until the Sausages are cooked through...usually about 10 minutes. The Grapes will fade in color but concentrate in sweetness. I normally use a combination of red and green grapes.

Meanwhile, while the sausages are roasting, prepare the Beans and the Greens. Saute Onions, if using, in 2 Tablespoons of Olive Oil in another pan over medium-high heat until soft. If not using onions, cut down a bit on the oil and go on to the next step. Stir in the Garlic and Pepper Flakes and cook until the garlic is soft but not brown. Add the Greens and toss until wilted. Make sure they are just wilted at this point. You want them to still have somewhat of a bite at the end. Stir in the Broth and Beans, reduce heat and simmer about 3 minutes. Season with Salt...don''t forget!

Slice the roasted Sausages into 3" pieces and serve with the grapes, beans and greens. Drizzle with Balsamic Vinegar.

Although I have never done this, the recipe says that it can be served over soft polenta if desired. It recommends leaving out the beans in this case. The beans seem mighty important to me but polenta may be worth a try.

Credits

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I used mixed greens (mustard, collard, turnip). I opted for turkey sausage to lower the fat content. I used black-eyed peas instead of the cannellini beans. I guess this is more of a southwest spin. I used a reserve grade of modena balsamic. This is a great recipe base for many different styles.
cbondeson 4 years ago
[I posted this recipe.]
Sherri 6 years ago
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