Braised Sausage, Greens & Beans with Egyptian Summer Spice Blend
January 10, 2016
Here is a super easy, healthy, one-pot dish. Delicious on its own, or enjoyed over rice.
- 1 bunch Kale, shredded - 1 bunch Swiss Chard, shredded - 6 Italian Sausages - 1 can of canelli beans, drained and rinsed - 8 oz Button Mushrooms, whole - 1.5 cups Chicken broth - 2-3 TBSP Big Cove Foods Egyptian Summer Spice Blend
Start off by browning your sausages. Heat a fry pan at medium heat and add sausages, turning every once in awhile until thoroughly browned. Set aside.
Heat oven to 325.
In a large dutch oven with a lid, add your greens, which may seem like a lot but the greens with wilt down significantly. Then add your beans and mushrooms and toss slightly. Set the sausages on top. In a separate bowl, mix together your chicken stock and Egyptian Summer Spice Blend and pour over top of everything. Cover with the lid, and braise in the oven for about an hour.
Remove sausages and slice up into bite size pieces. Add back to the pot and mix it up!