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Seared Sausages with Hearty Veg and Polenta
Ingredients
  • 1 bulb fennel
  • 2 small red onions
  • 18.25 ounces (540 milliliters) canned white kidney beans, drained and rinsed
  • 6 garlic cloves, skin on
  • Olive oil
  • ½ teaspoon vegetable or chicken bouillon powder, optional
  • Kosher salt and freshly ground black pepper
  • 4 cups (1 liter) chicken broth
  • 1 cup (5.25 ounces/150 grams) polenta or yellow cornmeal
  • 4 Italian sausages, mild or spicy
  • 1 bunch rapini or Tuscan kale, ribs removed
  • ½ lemon, zested and juiced
  • ½ teaspoon crushed red pepper flakes
  • ½ cup (1.4 ounces/40 grams) finely grated Parmigiano-Reggiano, for serving, optional
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