Andouille Sausage, Greens, and Cannellini Beans Pan Stew

• 1 Tbsp. olive oil
• 3-oz. cooked chicken andouille sausage links, sliced or cut up
• 1 medium onion, cut into wedges
• 1 can cannellini beans, rinsed and drained
• 2 Tbsp. fresh thyme leaves
• 2 cloves garlic, minced
• 1 can reduced-sodium chicken broth
• 12 cups chopped kale (about 7 oz.) or Spinach
• 2 Tbsp. balsamic vinegar

1. In an extra-large skillet heat oil over medium heat. Add sausage and onion wedges; cook and stir 6 to 8 minutes or until browned. Remove from skillet and keep warm.

2. Add beans. thyme, and garlic to the skillet; cook 1 minute or until heated through. Add broth; bring to boiling. Reduce heat. Boil gently, uncovered, 3 to 4 minutes or until reduced by about half. Gradually add kale, tossing until wilted before adding more. Cook and stir 2 to 3 minutes or until tender. Add sausage mixture and vinegar; heat through. Top with additional thyme.

Makes 4 servings.