Sausage, Bean and Greens Gratin

Sausage, Bean and Greens Gratin

Serves 6

• 1 lb. bulk Italian sausage (spicy, turkey, chicken, pork – your choice) see note*
• 1 med. onion, chopped
• 3 cloves garlic, minced
• 3 c. cooked white beans (= 2 cans) – or any bean you have
• 1 14-oz. can diced tomatoes
• 1/3 c. water or chicken broth
• 1/2 tsp. dried basil
• 1/2 tsp. dried oregano
• 1/2 tsp. dried thyme
• Cayenne pepper to taste (omit if using spicy sausage)
• salt and pepper to taste
• 3 c. chopped greens: kale, spinach or chard
• 1-1/2 c. grated cheese: mozzarella, fontina, cheddar, parmesan or your choice

1. Brown sausage in a large skillet over medium-high heat. Add onion and garlic and cook until onion is softened.
2. Add beans, water or broth, tomatoes, and spices. Bring to a boil, lower heat and cook, stirring occasionally, for about 15 minutes. If it seems dry, add more water/broth at this point and taste for seasoning with salt and pepper.
3.  Turn heat up to medium and add greens. If using spinach, cook only until the spinach wilts; if kale or chard, cook until tender – about 5 to 10 minutes.
4. Preheat broiler. Divide the mixture between 6 one-cup ramekins and top each with about 1/4-cup of cheese.
5. Place the ramekins on a cookie sheet and broil a few inches from the heat until the cheese is melted and browned.
6. Serve immediately with bread to sop up all the lovely juices.

*Note: This is easy to make meatless, by the way- just leave out the sausage and cook the onion in butter or olive oil before proceeding with the recipe. It will probably only make 4 servings unless you add more beans, though.