Skillet suppers are glorious. If composed well, they boast all the nutritional necessities of a filling meal, plus they require very little cleanup. This is one of those meals, and it has two added bonuses: It's vegan and it doesn't take long to make. The sausage, with its crisp and browned exterior and slight kick, pairs well with the creamy beans, brothy tomatoes, and chewy, just-barely-cooked greens. So what are you waiting for?
You will need:
- 1 Tbsp olive or canola oil
- 2 vegan Italian sausages, sliced into thin rounds (I used -- and would recommend -- Field Roast brand)
- 2-3 garlic cloves, minced
- 15-oz can Great Northern beans, rinsed and drained
- 14.5-oz can diced tomatoes
- 1/2 cup water or broth
- One bunch collards or kale, washed, de-stemmed, and cut or torn into ribbons
- Heat the oil in a large rimmed skillet over medium-high heat. When the oil is hot, add the sausage. Cook and stir until the sausage is browned fairly evenly.
- Add the garlic to the pan; cook and stir another minute.
- Lower the heat to medium. Add in the bean, the undrained tomatoes, and the water or broth; stir gently to combine. Pile the greens on top and cover. Let cook for 4-5 minutes, or until the kale/collards are bright green and wilted. Season to taste with salt and pepper.
Hardy greens should be in season in most places in the U.S. right now!