RECIPE: Quick beans and greens with a punch of umami
The combination of beans, greens and sausage is one that I turn to on a regular basis, especially when I’m at a loss as to what to make for dinner. Usually, I have most of these ingredients in the freezer, and they make for a hearty meal with or without the addition of a starchy side or bread.
That why, when I opened “Five Ingredient Dinners,” the new weeknight cookbook from America’s Test Kitchen, I was immediately drawn to the recipe for spicy ‘nduja with beans and greens.
‘Nduja is a southern Italian fermented sausage spaced with Calabrian chiles — you can find an excellent version at the Spotted Trotter in Edgewood — that lends a burst of umami to canned white beans and kale.
The cooks at America’s Test Kitchen add fried eggs and Parmesan to the familiar recipe template. Parmesan brings even more umami to the plate, and the creamy egg yolk ties the dish together.
I did find that I needed to add a bit of oil to the pot when browning the sausage. Also, my kale, which was quite hearty, needed a few extra minutes to turn tender. If you are short on time or not particularly quick at chopping, use a bag of pre-chopped kale instead of stemming and chopping it yourself.
To serve, I paired the dish with roasted baby potatoes, but it would be excellent with sourdough bread or steamed white rice.
Reprinted with permission from “Five Ingredient Dinners: 100+ Fast, Flavorful Meals” by America’s Test Kitchen. Copyright 2021 by America’s Test Kitchen, distributed by Penguin Random House Publisher Services.
- 6 ounces ‘nduja or merguez sausage, casings removed
- 2 (15-ounce) cans cannellini beans (1 can drained and rinsed, 1 can undrained)
- 1 pound kale, stemmed and chopped
- 1/2 teaspoon black pepper, divided
- 1 ounce Parmesan cheese, grated (1/2 cup), divided
- 1 tablespoon extra-virgin olive oil, plus more for drizzling
- 4 large eggs
- 1/4 teaspoon table salt
- Cook ‘nduja in a Dutch oven over medium-high heat, breaking up the meat with a wooden spoon, until meat darkens in color and fat renders, 3 to 5 minutes.
- Stir in the drained and undrained beans, kale, and 1/4 teaspoon pepper and bring to simmer. Reduce heat to medium-low, cover, and cook, stirring occasionally, until kale is tender and sauce has thickened slightly, 5 to 7 minutes. Off heat, stir in 1/4 cup Parmesan.
- Meanwhile, heat 1 tablespoon olive oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add eggs to skillet and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cover and cook for 1 minute. Remove from heat and let sit 15-45 seconds for runny yolks, 45-60 seconds for soft but set yolks, or about 2 minutes for medium-set yolks.
- Serve beans and kale with fried eggs, sprinkling with remaining Parmesan and drizzling with olive oil to taste. Serves 4.
Nutritional information
Per serving: Per serving: 484 calories (percent of calories from fat, 46), 29 grams protein, 37 grams carbohydrates, 14 grams fiber, 25 grams total fat (8 grams saturated), 222 milligrams cholesterol, 1,188 milligrams sodium.Read more stories like this by liking Atlanta Restaurant Scene on Facebook, following @ATLDiningNews on Twitter and @ajcdining on Instagram.
