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Kielbasa Sausage with Sauteed Kale and White Beans

Serves 3-4


  • ½ pound kielbasa sausage

  • 1 can cannellini beans, drained

  • 1/2 cup diced onion

  • 2-3 cups chopped kale

  • Olive oil

  • Salt and pepper, to taste

  • Feta or parmesan cheese for serving (optional)


  1. Heat a skillet on medium high heat and add a little olive oil to coat the skillet. Slice the kielbasa sausage into ¼” slices. Cook the kielbasa until browned on both sides and cooked through. Remove the sausage from the pan and drain any excess fat. 

  2. Add a little more olive oil to the pan and add the diced onion. Sautee for 5-6 minutes until the onion is soft.

  3. Next add the cannellini beans. Sautee the beans for a few minutes until they begin to brown slightly. 

  4. Finally, add the chopped kale to the pan and cook for 3-5 minutes until the kale is wilted down a bit. Once the kale is wilted down to your liking, add the kielbasa back to the pan and toss everything together. Season with salt and pepper to taste and top with feta or parmesan cheese. 

Variations: The sausage can be omitted to make this dish vegetarian. It is just as delicious this way in my opinion and makes a great side dish. I often replace the cannellini beans with garbanzo beans as well.