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.
Credit: Handout
Credit: Handout
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.
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