Mustard Greens With Beans and Sausage

This also works with escarole, kale, or swiss chard.

Level: Easy
Serves: 4


  • 7 oz. precooked hot Italian-style chicken sausage
  • 2 tbsp. olive oil
  • 1 c. chopped onion
  • 2 garlic cloves (minced)
  • ¾ tsp. coarse salt
  • ½ tsp. pepper
  • 12 c. coarsely chopped mustard greens
  • 2 c. canned cannellini beans
  • ½ c. low-sodium chicken broth


  1. Cut about 7 oz precooked hot Italian-style chicken sausage (2 to 3 links) into rounds.
  2. Brown in 1 Tbsp olive oil in a large skillet over medium-high heat, turning, about 6 min.
  3. Add 1 Tbsp more oil with 1 cup chopped onion, 2 garlic cloves (minced), ¾ tsp coarse salt, and ½ tsp pepper; cook until softened, 3 min.
  4. Add about 12 cups coarsely chopped mustard greens (from 1 lb, ribs removed) in batches and cook, stirring, until just wilted, about 3 min.
  5. Add 2 cups rinsed and drained canned cannellini beans and ½ cup low-sodium chicken broth.
  6. Simmer until broth is reduced by half, 3 min.

310 cal, 12 g fat (2 g saturated), 21 g protein, 31 g carb, 4 g sugar, 14 g fiber, 834 mg sodium, 39 mg cholesterol per serving

This story originally appeared in the January/February 2016 issue of Dr. Oz The Good Life.

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