Creamy Boursin Smoked-Sausage Skillet (Print Version)
A one-pan smoked sausage skillet with creamy Boursin, white beans, kale, garlic, and herbs for a cozy 30-minute dinner.
# Ingredients:
For the skillet
01 -
1 tablespoon olive oil
02 -
14 oz (400 g) smoked sausage, sliced 1/4 inch thick
03 -
1 medium shallot, finely chopped
04 -
4 cups (120 g) chopped kale, tough stems removed
05 -
3 cloves garlic, minced
06 -
1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried thyme
07 -
1/2 teaspoon kosher salt, plus more to taste
08 -
1/4 teaspoon black pepper
09 -
1 cup (240 ml) low-sodium chicken broth
10 -
2 cans (15 oz each) cannellini beans, drained and rinsed
11 -
1 round (5.2 oz / 150 g) Boursin Garlic and Fine Herbs cheese
12 -
1 tablespoon fresh lemon juice
13 -
2 tablespoons chopped fresh parsley
For serving
14 -
Toasted bread, cooked rice, or buttered noodles, optional
# Instructions:
01 -
Heat olive oil in a large skillet over medium-high heat. Add the sliced smoked sausage in a single layer and cook until browned at the edges, 3-4 minutes per side. Transfer to a plate.
02 -
Reduce the heat to medium. Add the shallot to the same skillet and cook for 2 minutes, stirring often. Add kale, garlic, thyme, salt, and pepper, then cook until the kale starts to wilt, 2-3 minutes.
03 -
Pour in the chicken broth and scrape up the browned bits from the bottom of the skillet. Stir in the cannellini beans and simmer for 5-7 minutes, mashing some of the beans with the back of a spoon to thicken the liquid.
04 -
Turn the heat to low. Add the Boursin in chunks and stir until melted into a creamy sauce. Return the browned sausage to the skillet and cook for 1-2 minutes, just until warmed through.
05 -
Stir in the lemon juice and parsley. Taste and adjust salt and pepper as needed. Serve hot with bread, rice, or noodles if desired.
# Notes:
01 -
Best served right away while the sauce is loose and creamy.
02 -
Leftovers keep refrigerated for up to 3 days.
03 -
Use low-sodium broth because smoked sausage and Boursin are already salty.