2 cups (60 grams)
1-inch cubes of sturdy white bread (such as sourdough, ciabatta)
1/2 pound (225 grams) fresh sweet Italian sausages, casings removed
1 garlic clove, minced or pressed
3/4 cup (200 grams) cooked white beans (about half a 15.5-ounce can)
2 big handfuls (or more, to taste) torn curly kale leaves
Kosher salt and freshly ground black pepper and red pepper flakes, to taste
2 tablespoons (30ml) red wine vinegar
Grated Parmesan (optional)
1. Heat two glugs of oil in a large heavy skillet over medium- high heat. Add the bread cubes and toast, stirring, until lightly browned and mostly crisp, 3 to 4 minutes. Push the croutons aside and add another glug to the pan, then the garlic and sausage meat. Cook, breaking up sausage into small bits, until browned all over. Add the greens and cook until they begin to wilt, then add the beans and warm through. Season well with salt, black pepper, and red pep- per flakes. Add vinegar to the pan and use it to scrape up any stuck bits. Scrape the sauté into bowls, finish with cheese if desired, and inhale.
Excerpted from Smitten Kitchen Every Day by Deb Perelman. Text and photographs copyright © 2017 Deb Perelman. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.