Crispy Garlic Kale with Chorizo and Beans

Crispy Garlic Kale with Chorizo and Beans

4.4 of 5 (23)
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 254.0
  • Total Fat: 8.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 433.5 mg
  • Total Carbs: 31.9 g
  • Dietary Fiber: 9.6 g
  • Protein: 14.8 g

View full nutritional breakdown of Crispy Garlic Kale with Chorizo and Beans calories by ingredient
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Introduction

Soy substitutes are so convincingly delicious that no one will know this isn't real chorizo. Bonus: This dish has zero cholesterol!
Soy substitutes are so convincingly delicious that no one will know this isn't real chorizo. Bonus: This dish has zero cholesterol!

Number of Servings: 4

Ingredients

    1 tablespoon olive oil
    6 small cloves garlic, sliced thin
    2 links soy chorizo
    1 cup homemade vegetable stock
    2 bags Fresh Express Baby Kale Mix
    1 14.5-ounce can Great Northern beans, drained and rinsed
    1/2 teaspoon red pepper flakes




Tips

When buying kale look for dark leaves and avoid kale that has yellow or brown patches.


Soy sausage is fully cooked. We're sauteing it to add color and flavor. (You could use regular chorizo in this recipe, but I recommend using half as much to cut sodium and cholesterol.)

Serve with crusty whole-grain bread for a quick, hearty vegan supper.


Directions

Place a large, heavy-bottomed saucepan over medium heat. Add the oil to the warm pan, then add the garlic. Cook 3-4 minutes, stirring often so the garlic doesn't burn. Remove the garlic from the pan and transfer to a plate lined with a paper towel.

Add the sausage to the pan, breaking it up with the back of a wooden spoon as it browns. If the pan gets too hot, add 1/4 cup of the stock to pull up any fond (crust) that has developed on the bottom of pan. After the sausage is browned, remove from the pan with a slotted spoon. Add the kale to the pan, cover, and allow to wilt for two minutes.
Stir the kale, then add the beans, pepper and remaining stock. Reduce the heat to low, cover the pan, and cook for 5 minutes.

Just before serving, add the garlic and sausage back to the pan and toss to combine.

Makes 8 cups, 2 cups per serving



Serving Size: Makes 8 cups, 2 cups per serving

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Member Ratings For This Recipe


  • Very Good
    13 of 13 people found this review helpful
    I included some red bell pepper and onion in this dish. I did not remove and later add ingredients back to the pan as suggested. It seemed like an unnecessary time killer and I had no problems. I will definitely make this again. Yummy! - 5/25/12

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  • Incredible!
    9 of 9 people found this review helpful
    This was great! I only had one bunch of kale and I used bulk soy chorizo which I sauteed with the garlic. This will become a regular recipe - my son who is a vegan loved it. I'm a carnivore and I thought it was great! - 7/25/12

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  • Incredible!
    7 of 7 people found this review helpful
    This was a hit at my house. Instead of chorizo I did veggie protein crumbles and I added a little cumin, and red pepper flakes and it came out amazinggggggg! This will be a repeat at my house. Thanks for the recipe - 9/24/12

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  • Incredible!
    6 of 6 people found this review helpful
    The flavor was outstanding. My only adjustment was to add a red pepper cut in strips. One drawback was that I got 3 two cup servings not 4. I used a pound of kale. - 8/26/12

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  • Incredible!
    5 of 5 people found this review helpful
    Made it with spinach and turkey bacon! Was just deeeevine! I added onion and mushrooms. Oh...and a touch of lite cream at the end. :) - 11/15/12

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