Grilled Greek Salad with Sausage, Tomatoes, Cucumbers, Onions and Green Peppers
PREP TIME: 10min COOK TIME: 10min
|Serving Per Recipe: 4|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 18g||28%|
|Saturated Fat 7g||35%|
|Total Carbs 40g||13%|
|Dietary Fiber 12g||48%|
|Vitamin A 80%|
|Vitamin C 90%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
1 tbsp. olive oil
5 oz. shredded kale (about 2 cups)
2 cups chicken stock
2 cans (15.1 oz.), cannellini beans, drained and rinsed
1 cup cherry tomatoes
1/2 cup crumbled feta cheese
Heat olive oil in a nonstick skillet over medium-high heat. Add the sausage and sauté until browned, about five minutes. Transfer to a plate and keep warm.
To the same skillet, add the kale and stir in the chicken stock, reduce the heat to medium-low and simmer for about 5 minutes, or until kale is wilted and soft.
Stir in the beans, the cherry tomatoes and the warm sausage. Simmer until everything is heated through.
Transfer sausage and white beans to a serving dish. Top with a drizzle of olive oil and crumbled feta cheese.
Skillet Chicken Kale and Feta Sausage with White Beans and TomatoesAdd Your Comment