During this time of uncertainty with no end in sight, we’re going to cook with all the ingredients we have. The normal, the random, and those forgotten impulse buys we made a month ago. This is quarantined cooking.

Some of us have started going back to our places of work, whether full-time or just a few days a week. It can be tricky to balance this return after so long being home and having access to your kitchen  and the ability to stop what you’re doing to make lunch or start prepping for dinner. This recipe is very quick and can be made the night before and reheated for lunch in the office, or double the recipe to make a quick  dinner for the family. You can use any hearty green in this, and if you have time, can add onions and mushrooms -— just saute them with the sausage before you add the beans. To make the meal more luxurious, fry an egg and add it on top. The creamy yolk mixed with the broth makes a quick sauce and hearty meal. Serve with a baguette or crunchy toast to soak up the bottom of the bowl. ––Justin Burke 

Sweet Italian Sausage and Beans 

Ingredients
2 tablespoons olive oil
3 sweet Italian sausages, casings removed
1 can cannellini beans, drain and rinse
2 cups kale, chopped with stems removed
½ cup white wine or chicken stock
½ cup cherry tomatoes, halved
Salt and ground black pepper, to taste
1 lemon
¼ teaspoon crushed red pepper flakes
Parmesan, to garnish

Directions 

1. Add oil to a medium skillet over medium-high heat. Crumble the sausage and add to the skillet, continue to break the sausage into small pieces with a wooden spoon. Cook until sausage is almost cooked through, about 5 minutes. 
2. Add beans and toss until warm through. Add cherry tomatoes and cook until tomatoes are blistered and start to break down. Add white wine and reduce slightly. 
3. Add kale and season with salt and pepper, cooking until slightly wilted. 
4. Remove from heat and transfer to a serving bowl. Top with a drizzle of olive oil, a squeeze of lemon juice, crushed red pepper flakes, and shaved parmesan.

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