Greens, Cannellini Beans, And Andouile Sausage Pan Stew

• 1 tablespoon olive oil
• 12 ounces andouille sausage links chicken, sliced
• 1 onion medium, cut into wedges
• 15 ounces cannellini beans rinsed and drained
• 2 tablespoons fresh thyme leaves
• 2 cloves garlic minced
• 14 1/2 ounces reduced sodium chicken broth
• 12 cups kale chopped, 7 oz
• 2 tablespoons balsamic vinegar

1. In an extra-large skillet heat oil over medium heat. Add sausage and onion wedges; cook and stir 6-8 minutes or until browned. Remove from skillet and keep warm.
2. 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 tender. Add sausage mixture and vinegar; heat through. Top with additional thyme.

olive oil, chicken, onion, beans, thyme, garlic, chicken broth, kale, balsamic vinegar

Taken from www.yummly.com/recipe/Greens_-Cannellini-Beans_-and-Andouile-Sausage-Pan-Stew-1743684 (may not work)