White Beans with Greens + Egg On Top
- Gluten Free
Why we love it:
- 14 ounces Veggie Sausages
- 2 Tablespoons Extra Virgin Olive Oil
- 3 cloves Garlic
- 2 15-ounce cans White Beans (cannellini, navy, or great northern)
- 11⁄2 cups Vegetable Stock
- 1⁄2 teaspoon Kosher Salt
- 1⁄4 teaspoon Black Pepper (freshly cracked)
- 1 teaspoon Dried Thyme (or fresh)
- 1⁄2 bunch Green Kale (or 3 cups baby kale)
- 4 Eggs (maybe 8 depending on serving size preference)
- 1⁄2 cup Parmesan Cheese (grated)
- 1 Lemon (zest and juice)
- Red Pepper Flakes (optional)
If using, slice the sausage on a slight angle. In a 12-inch skillet, heat olive oil over medium-high heat. Add the sausage and cook on both sides until browned, about 4 - 5 minutes, then remove them to a plate.
2. WHOLE BEANS
Mince the garlic and add it to the pan. Open and drain the beans; add ⅔ of them to the pan with the stock. Season with the salt, pepper and thyme; stir and bring to a simmer.
3. SMASH BEANS
In a medium bowl, smash remaining beans with a fork until a thick paste is formed. Add the smashed beans back into the skillet and stir to combine. Simmer until the beans are heated through and simmering, about 2 - 3 minutes.
Wash and dry the kale, and slice into about 1 - 2” squares. We’re ok with the stems here and cut right through them, but if you prefer, you can remove them first.
Add the kale to the beans and reduce the heat to medium-low and cook, stirring often until sauce becomes creamy, is slightly reduced and kale has wilted, about 4 minutes more.
While the kale is cooking, crack your eggs into a large non-stick skillet over medium-high heat. Use oil, butter, or coconut oil as you prefer to make a fried egg. Let the eggs sizzle and get a little browned on the edges then either cover the pan for sunny side up (and no flipping!), or flip them for over easy. Turn off heat.
Add the parmesan, lemon zest and juice, and sausage to the pan. Stir to combine and adjust seasoning to taste.
Sprinkle with a pinch of red pepper flakes if desired, and perhaps more parmesan. Top with eggs. Serve with crusty bread.