This Healthy Sausage, Bean, and Kale Skillet is incredibly simple—you can have dinner on the table in under 30 minutes with only one pan to clean. It’s gluten-free, 21 Day Fix approved, and works well for Weight Watchers. If you prefer, substitute spinach for kale.
Confession: I’m freezing. The weather here in Pennsylvania has been unpredictable—one day feels like spring, the next like winter. When it’s cold I gravitate toward comfort food, so this skillet felt just right.
This sausage, bean, and kale skillet has become a family favorite. It’s filling, flavorful, and fast—perfect for busy weeknights. The recipe is inspired by a Budget Bytes dish; I love recipes that are healthy, simple, and budget-friendly.
What makes this skillet great:
- Minimal prep
- One pan to cook and clean
- Budget friendly
- Ready in about 20–25 minutes
- 21 Day Fix friendly
There’s very little chopping involved, especially if you buy pre-washed, pre-cut bagged kale. My son prefers his without cheese, but the rest of us enjoy a sprinkle of melty mozzarella. If you like, add a little Parmesan for extra flavor.
I don’t like kale—can I use spinach?
Yes. Use whichever greens you prefer or have on hand—spinach works perfectly.
What kind of Italian chicken sausage should I buy?
Either chicken or turkey Italian sausage works. Aim for a lower-sodium option (around 400 mg sodium per package if possible). If you can’t find a suitable store-bought option, you can make homemade Italian poultry sausage from ground chicken or turkey.
Healthy Sausage, Bean, and Kale Skillet
Pin Recipe
Ingredients
- Olive oil cooking spray
- 1 package Italian chicken or turkey sausage
- 3 cups kale (or spinach)
- 1 cup chickpeas (drained and rinsed)
- 1 1/2 cups crushed tomatoes
- 1 teaspoon Italian seasoning
- 2/3 cup shredded mozzarella
Instructions
- Remove the sausage from the casings and place it in a large skillet coated with cooking spray. Cook over medium heat until browned and fully cooked.
- While the sausage cooks, remove the stems from the kale (or use ready-to-eat bagged greens) and chop into strips. Add the greens to the skillet and stir until wilted, a few minutes.
- Drain and rinse the chickpeas, then add them to the skillet. Pour in the crushed tomatoes and sprinkle in the Italian seasoning. Cook for 2–3 minutes to combine flavors.
- Lower the heat to a simmer, top with shredded mozzarella, cover, and cook until the cheese melts, about 5–10 minutes. Serve hot.
Notes
Nutrition
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