Earlier this summer I read Under the Tuscan Sun and was completely inspired. I was immediately drawn into the world of Frances Mayes: the beautiful Tuscan countryside, the busy Saturday morning markets, the simple pleasure of gardening, and of course the Italian cuisine. Everything she cooked sounded so elegant!
But as I continued reading I realized that it doesn’t take a gourmet chef to make meals like hers; all you need are good quality ingredients and a joy for cooking. And that’s exactly how I came up with this simple but flavourful dinner. The sausage is the star flavour of the meal, but it is complemented perfectly by the sweet sun dried tomatoes, the bitter kale, and the Italian trifecta of olive oil, garlic, and Parmigiano Reggiano.
If you’re looking for an easy dinner that tastes like it came straight from the Italian countryside, this is it!
Chicken sausage, white beans and kale with bulgur
Nut free, soy free
1.5 tbsp olive oil
2 cloves garlic, minced
2 chopped shallots
3 chicken sausages
1/2 cup chopped sundried tomatoes
3-4 packed cups chopped kale
1 14-oz can navy beans
1 cup dry bulgur
1/3 cup shredded Parmigiano-Reggiano
Heat up the olive oil in a large skillet over medium heat. When it starts to shimmer, lower the heat and add the garlic and shallots. Cook over low heat until the shallots soften, making sure to not burn the garlic. Add the sliced chicken sausage (note: pre-browning the sausages in a frying pan for 5-10 minutes will help make them easier to slice) and continue to cook until the sausage is cooked through. Then add the sun-dried tomatoes, kale and beans. Cook until the kale has wilted, then serve over bulgur and top with Parmigiano-Reggiano.
For the bulgur: Bring 2 cups of water to a boil, then stir in 1 cup of bulgur, reduce heat to a simmer, and cook covered for about 15 minutes.
What have you been reading lately?
What’s your cooking philosophy?