Creamy Greens, Beans, and Sausage Skillet
I love a skillet dinner. This one is creamy and the perfect comfort food. It comes together quickly, and packs in the veggies and protein! This recipe is originally from my November 2024 grocery series where I turned a $50 grocery haul into five meals. Watch the recipe video with detailed instructions.
Creamy Greens, Beans, and Sausage Skillet Ingredient Notes
Crushed Tomatoes: Crushed tomatoes form the rich, tangy base of the sauce, giving the skillet its classic comfort-food flavor. They add acidity and depth that balance the richness of the pork and coconut milk. Simmering them brings out their natural sweetness and helps meld all the flavors together.
Ground Pork: Ground pork adds savory flavor and satisfying protein to this dish. Browning it until crispy creates delicious texture and builds a flavorful foundation in the pan. It’s seasoned simply, allowing the natural richness of the meat to shine.
Cannellini Beans: Cannellini beans bring creaminess, fiber, and plant-based protein to the meal. Their mild flavor absorbs the sauce beautifully while adding heartiness. They’re a great complement to the leafy greens and tender sausage.
Shredded Kale: Kale adds color, texture, and a dose of nutrients to the skillet. It wilts down into the sauce, softening just enough while keeping a slight bite. The earthy flavor of kale balances the richness of the tomato and coconut milk base.
Creamy Greens, Beans, and Sausage Skillet
4
servings10
minutes20
minutesThis skillet is creamy and the perfect comfort food. It comes together quickly, and packs in the veggies and protein.
Keep the screen of your device on
Ingredients
1 tablespoon olive oil
1/2 pound ground pork
1/2 teaspoon ground sage
1 small yellow onion, small-diced
4 garlic cloves, peeled and minced
2 teaspoons dried oregano
1 teaspoon kosher salt, additional to taste
1/2 teaspoon ground black pepper, additional to taste
28 ounces crushed tomatoes
15.5 -ounce can cannellini, great northern, or navy beans, drained and rinsed
3/4 cup full-fat coconut milk (about half of a well-shaken 13.5-ounce can)
5 ounces shredded curly kale (or one small bunch)
Directions
- Heat the oil in a large, lidded skillet over medium-high heat.
- Add the ground pork and cook, stirring and breaking up into small crumbles, until browned and crispy, 5 to 7 minutes. Mix in the ground sage and a generous pinch of salt and ground black pepper. With a slotted spoon, remove the cooked pork, and set aside in a bowl, leaving the oil behind.
- Reduce the heat to medium and add the diced onion to the same skillet. Cook, stirring often until soft, 3 to 4 minutes. Add the garlic, oregano, salt, and black pepper and continue cooking until fragrant, 1 to 2 minutes.
- Stir in the crushed tomatoes, beans, and coconut milk. Reduce the heat to medium-low, cover, and simmer to soften the beans, about 5 minutes.
- Stir in the kale. Continue simmering, uncovered, until the kale is wilted, 2 to 3 minutes. Add the cooked pork back to the skillet and stir to combine.
- To serve, divide evenly among 4 bowls.
Notes
- Storage: Refrigerate in a sealed container for up to 4 days. Freeze for up to 3 months.
- Reheating: From refrigerator, microwave until warm, about 2 minutes or heat in a saucepan over medium heat until warm, about 10 minutes. From frozen, thaw in the fridge for at least 8 hours or overnight, then heat as instructed.
- Ground Pork: Swap for ground chicken sausage, turkey or chicken.
- Make this into soup by cooking everything in a large pot or dutch oven and add 2 to 3 cups of vegetable broth at the same time as the crushed tomatoes.
- Add a crispy slice of sourdough or grated parmesan on top to up-level the dish.
- Vegetarian: Omit the sausage, add a second can of beans, if desired. Or, swap for veggie sausage crumbles.
- Coconut milk: Swap for ¾ cup light cream or whole milk.
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This was delicious! Used ground turkey as a sub and it was still great!
I cobbled it together a bit with a can of diced tomatoes and then filled that with marinara (since I neglected to get both crushed tomatoes and oregano). I tried to sell it as pizza beans to my picky 4 year old but she didn’t buy it. Nevertheless the baby and I loved it!
I followed the recipe as written, and it turned out amazing! Very hearty and flavorful! Thanks!
Another keeper. Had one kid say I don’t like chili and the other say he hates beans and yet after trying it they both liked it. Thanks so much.
This was so good! I’ve made it twice now, and it’s definitely going into my regular dinner rotation!
Loved this recipe! Will add it to the rotations!
Another amazing recipe! This turned out great, and I look forward to the rest of the recipes for this grocery series!
Made this tonight for dinner. My only swap was spinach for kale. Easy and delicious!
Okay I made this and added nutritional yeast for a cheesy add to go with the tomatoes and YESSSS!!! Have been loving this series!
Ok, delicious!!! This was way outside of my usual flavor profile but I’m so glad I tried it. I didn’t have kale, but did have a bag of frozen peas – mixed them in at the end and it was amazing!!! Husband love it too! Thank you Jenn 🙂
This was awesome! I used Italian seasoning in place of the seasonings called for, plus whole milk instead of coconut milk, and it turned out great. Thanks Jenn!!