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Entree
4 servings
5 minutes
25 minutes
Chef Savannah Muñoz
1 pound sweet sausage, casings removed
Water for poaching
4 eggs
2 packages Melissa’s Steamed Six Bean Medley
2 bunches fresh kale, ribs removed and leaves torn into bite-size pieces
Kosher salt & freshly ground pepper, to taste
Shredded Parmesan, to taste
Heat skillet over medium high flame. Cook sausage, breaking it up as it cooks. Bring water to a boil in small pot to poach the eggs.
Right before the sausage is done cooking, add the six bean medley and warm through.
Gently drop the eggs in the boiling water for about 5 minutes. Remove and drain.
Add the kale to bean and sausage mixture and cook until leaves are just wilted.
Season with salt and pepper.
Serve topped with shredded parmesan and one poached egg.
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