Greens, Beans and Andouille Pan Stew

This was amazing. It was fast to get on the table and had amazing flavors. This is my vegan version of the recipe I found in a magazine. Serve with a crusty bread and/or salad for a full meal.

• 1 tablespoon olive oil
• 1 package Tofurky Andouille sausage links, cut at an angle
• 1 medium sweet onion, cut into wedges
• 1 can cannellini beans, rinsed and drained
• 2 tablespoons fresh thyme leaves
• 2 cloves garlic, minced
• 1 can vegetable broth
• 7 ounces chopped kale
• 2 tablespoons balsamic vinegar

In an extra-large skillet heat oil over medium heat. Add sausage and onion; cook and stir 6-8 minutes or until browned. Remove from skillet and keep warm.

Add beans, thyme and garlic to the skillet; cook 1 minute or until heated through.

Add broth; bring to boiling. Reduce heat. Boil gently, uncovered, 3-4 minutes or until reduced by about half.

Gradually add kale, tossing until wilted before adding more. Cook and stir 2-3 minutes or until the kale is tender.

Add sausage mixture and vinegar; heat through. Top with additional thyme.

Enjoy, makes 4 servings.