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Ingredients
- 2 slices sourdough bread, cubed
- 4 tbsp extra-virgin olive oil, divided
¼ tsp kosher salt plus more as needed
ground black pepper- 12 oz smoked sausage, sliced 1/4 inch thick andouille or kielbasa
- 1 shallot, finely chopped
- ½ bunch Tuscan kale, stemmed and coarsely chopped
- 3 oil-packed anchovy fillets, finely chopped optional
- 3 cloves garlic, minced
- 1 tbsp chopped fresh sage or 1 tsp dried
- 1 tbsp chopped fresh thyme or 1 tsp dried
1 cup low-sodium chicken broth
2 cans cannellini beans 15 oz each, drain only one- ½ block Boursin cheese from a 5.3-oz block
Instructions
- Heat the oven to 375°F. Toss bread with 1 tablespoon oil, the 1/4 teaspoon salt and pepper. Bake 10 to 12 minutes, tossing halfway, until golden. Cool on the sheet.
- Heat 1 tablespoon oil in a large skillet over medium. Brown the sausage for 3 to 4 minutes per side and transfer to a plate.
- Add another tablespoon oil and soften the shallot with a pinch of salt for 2 to 3 minutes. Add kale and cook 2 minutes until beginning to wilt.
- Move kale to the edges. Add the last tablespoon oil, anchovies if using, garlic, sage and thyme. Cook 2 minutes, then add broth and scrape up the browned bits.
- Add beans and liquid from one can. Simmer 5 to 7 minutes, mashing some of the beans. Stir in Boursin until melted, return the sausage and adjust the seasoning.
Notes
Keep the liquid from one can to give the sauce body.
Adapted from Brooke Caison, Delish.
