Sausage with Cannellini Beans and Kale
Ingredients
- 4 plant-based sausage links, sliced into 1-inch pieces
- 2 Tbsp olive oil
- 2 cups low-sodium vegetable broth
- 1 (15-oz) can no-salt-added cannellini beans, drained and rinsed
- 1 (14.5-oz) can diced tomatoes with Italian seasonings
- ¼ tsp garlic salt
- ⅛ tsp crushed red pepper
- 2 (10-oz) pkg frozen riced cauliflower
- 2 (5-oz) pkg baby kale
- 2 tsp apple cider vinegar
Instructions
- Cook sausage in hot oil in a large nonstick skillet over medium-high heat 6 to 7 minutes or until browned, stirring often.
- Stir in broth, beans, tomatoes, garlic salt, and red pepper; bring to a boil. Reduce heat, and simmer 10 minutes.
- Meanwhile, cook cauliflower according to package directions.
- Gradually add kale to bean mixture, stirring until wilted. Stir in vinegar.
- Serve over cauliflower rice.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
307
|
307
|
| Fat (g) | 14 | 14 |
| Sat. Fat (g) | 4 | 4 |
| Protein (g) | 20 | 20 |
| Carb (g) | 26 | 26 |
| Fiber (g) | 9 | 9 |
| Sodium (mg) | 675 | 675 |
Diabetic Meal Plan
This recipe selected from the eMeals Diabetic Meal Plan.
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