Quick sausage, kale, and crouton sauté from Smitten Kitchen Every Day: Triumphant and Unfussy New Favorites (page 172) by Deb Perelman

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • intrepidfox on July 23, 2022

    Pretty good even as a salad and kale hater. I didn't remove the croutons like others did and they definitely got mushy, so I would do that next time. Otherwise I liked and would make again to force myself to eat more leafy greens.

  • carlah on June 08, 2021

    Next time I might toast the breadcrumbs in the oven instead of pan-frying them. They developed a slight taste of burned oil in the skillet.

  • sofull on November 16, 2020

    Adaptable and quick recipe. Great for weeknight.

  • kari500 on October 07, 2018

    Delicious. Like others, I removed the breadcrumbs before cooking the rest. Used turkey sausage. Makes a tasty and easy dinner when it is just L and me. Amounts can easily be varied.

  • alex9179 on August 11, 2018

    Toasted the bread and removed from the pan before continuing with the recipe. Using day old cheese or garlic artisan bread from the store is great. Doubled everything and no leftovers x3. The kids love it.

  • mfranklin125 on February 14, 2018

    I didn’t do the vinegar. Used black bread for bread from Ukrainian store and it was good. Def need to take out if want them chewy or crunchy or it gets a bit mushy. Otherwise also added tomatoes.

  • Rutabaga on January 13, 2018

    This is an easy dish to throw together for a one-dish winter meal. In future, I would change a few things, however. The croutons became soft when left in the pan while everything else cooked. I think I'd prefer them crunchier, so would remove them and add them back again at the end. Also, the beans were quite dry, and the taste of the red wine vinegar disappeared in the mix. Adding more vinegar and several good glugs of olive oil before tossing in the croutons would probably help.

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