Hearty Braised Italian Sausage and White Beans with Kale and Pearl Couscous

This hearty braised dish brings together savory Italian pork sausage, creamy white beans and tender kale in a rich, garlicky broth. Pearl couscous adds a delightful chew, while a touch of butter and fresh lemon juice brightens every bite. Finished with a sprinkle of Parmesan and chili flakes, it’s a cozy, satisfying meal that comes together in one pan.

Perfect for busy weeknights, this recipe uses simple ingredients to create deep, comforting flavors. The sausage is browned for a crispy exterior, then simmered with beans and kale until everything melds beautifully. Serve it straight from the pan for a rustic, family-friendly dinner.

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Ingredients

0.75 cup Pearl CouscousView ingredient guideLike ingredientDislike ingredient

1 unit Cannellini BeansView ingredient guideLike ingredientDislike ingredient

4 ounce KaleView ingredient guideLike ingredientDislike ingredient

3 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

18 ounce Italian Pork SausageView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. In a small pot, combine pearl couscous, half of the chicken stock concentrates and 1 cup water (2 cups for 4 servings). Bring to a boil, then cover and reduce heat to low. Cook until tender, 6-8 minutes. Keep covered off heat until ready to use.
2. While couscous cooks, drain and rinse the cannellini beans. Peel and mince or grate the garlic. Remove and discard any thick center stems from the kale. Quarter the lemon.
3. Remove the Italian pork sausage from its casing if necessary; discard casing. Heat a drizzle of oil in a large pan over medium-high heat. Add the sausage and cook, breaking it up into pieces, until browned and cooked through, 4-6 minutes.
4. Add the drained beans and minced garlic to the pan; cook, stirring, until fragrant, about 30 seconds. Stir in the kale, remaining chicken stock concentrates and ¼ cup water (½ cup for 4 servings). Cover and cook, stirring occasionally, until the kale is wilted, 1-2 minutes. (For 4 servings, add half the kale first, stir until slightly wilted, then add remaining kale and cook 3-4 minutes more.)
5. Reduce heat under the pan to low. Add the cooked couscous, 1 tablespoon butter (2 tablespoons for 4 servings) and a squeeze of lemon juice. Cook, stirring, until the butter has melted. Add another squeeze of lemon juice to taste. Season with salt and pepper if desired.
6. Divide the sausage and white bean mixture between plates. Sprinkle with Parmesan cheese and as many chili flakes as you like. Serve with remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different type of sausage?

Yes, you can substitute with chicken or turkey sausage or even a plant-based sausage. Adjust cooking time as needed.

Can I make this dish ahead of time?

Absolutely. The flavors meld even more overnight. Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave.

What can I use instead of pearl couscous?

You can use regular couscous, orzo or even small pasta like ditalini. Adjust cooking time and liquid according to package instructions.