White Bean Sausage Skillet

Ingredients:

• 2 tablespoon extra-virgin olive oil
• 12 to 14 ounces smoked or Italian sausage, sliced ¼-inch thick
• 3 garlic cloves, minced
• 2 (15-ounce) cans white beans, such as great northern, butter beans, or cannellini, drained and rinsed
• 1 ½ cups chicken stock
• ½ teaspoon kosher salt
• ¼ teaspoon freshly cracked black pepper
• 1 teaspoon minced fresh thyme leaves
• ½ bunch curly kale, stemmed, and torn into bite-size pieces (about 3 cups packed)
• 1 tablespoon fresh lemon juice, (from 1 lemon)
• ½ cup freshly grated Parmesan cheese, plus extra for serving
• Red pepper fakes, for serving (optional)
• Crusty bread, for serving (optional)

Instructions:

1. Heat the olive oil in a 12-inch skillet over medium-high heat. Once the oil is glistening, add the sausage and cook until browned on both sides, 4 to 5 minutes.
2.  Add the garlic and cook until fragrant, about 30 seconds. Add two thirds of the beans and 1 cup of the chicken stock. Season with the salt, pepper, and thyme. Stir to combine and bring to a simmer over medium heat.
3.  In a medium bowl, mash the remaining beans with a fork until a thick paste forms. Add the smashed beans to the skillet and stir to combine. Simmer until the beans are heated through and the stock is bubbling, 2 to 3 minutes.
4.  Add the kale, reduce the heat to medium-low, and cook, stirring often, until the sauce becomes creamy, is slightly reduced, and the kale has wilted, about 2 more minutes.
5.  Stir in the Parmesan, lemon juice, and sausage. Add the remaining stock a little at a time if you need more creaminess. Adjust the seasoning to taste. 
6.  Serve with extra Parmesan and red pepper flakes, if desired, and crusty bread alongside.