Skillet Sausage, White Bean, and Spinach Toss with Garlic

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

Quick Ingredients

• 1 lb (454 g) Italian sausage (mild or hot), casings removed if using links
• 1 tbsp olive oil
• 1 small yellow onion, finely chopped (about 1 cup / 150 g)
• 5 garlic cloves, minced
• 1/2 tsp crushed red pepper flakes (optional)
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp black pepper
• 1/2 cup (120 ml) low-sodium chicken broth
• 2 cans (15 oz / 425 g each) cannellini beans, drained and rinsed
• 2 tsp fresh lemon juice (about 1/2 lemon)
• 5 oz (142 g) baby spinach
• 1/4 cup (25 g) finely grated Parmesan cheese (optional)

Do This

• 1. Brown sausage in a large skillet over medium-high heat, 6–8 minutes; transfer to a plate.
• 2. Sauté onion in the same skillet (add olive oil if dry), 3 minutes; add garlic and red pepper flakes, 30 seconds.
• 3. Pour in broth and scrape up browned bits; simmer 1 minute.
• 4. Add beans, salt, and pepper; simmer 5 minutes, lightly mashing a few beans to thicken.
• 5. Stir sausage back in, then add spinach in handfuls until wilted, 1–2 minutes.
• 6. Finish with lemon juice and Parmesan (optional). Taste and adjust seasoning; serve hot.

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Why You’ll Love This Recipe

• One-pan dinner with big flavor from browned sausage, garlic, and those savory skillet bits.
• Protein-rich and satisfying: sausage + creamy white beans make it hearty without being heavy.
• Fast enough for weeknights (ready in 30 minutes) but tastes slow-simmered.
• Flexible: easy to swap greens, beans, and spice level based on what you have.

Grocery List

• Produce: 1 small yellow onion, 5 garlic cloves, 1 lemon, 5 oz (142 g) baby spinach
• Dairy: Parmesan cheese (optional)
• Pantry: 1 lb (454 g) Italian sausage, olive oil, 2 cans cannellini beans (15 oz / 425 g each), low-sodium chicken broth, crushed red pepper flakes (optional), kosher salt, black pepper

Full Ingredients

For the sausage and aromatics

• 1 lb (454 g) Italian sausage (mild or hot), casings removed if using links
• 1 tbsp olive oil (use as needed; amount can vary depending on sausage fat)
• 1 small yellow onion, finely chopped (about 1 cup / 150 g)
• 5 garlic cloves, minced
• 1/2 tsp crushed red pepper flakes (optional, for heat)

For the beans and simmer

• 2 cans (15 oz / 425 g each) cannellini beans, drained and rinsed
• 1/2 cup (120 ml) low-sodium chicken broth
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp freshly ground black pepper

To finish

• 5 oz (142 g) baby spinach
• 2 tsp fresh lemon juice (about 1/2 lemon)
• 1/4 cup (25 g) finely grated Parmesan cheese (optional)

Step-by-Step Instructions

Step 1: Brown the sausage for deep flavor

Set a 12-inch skillet (cast iron or stainless steel works great) over medium-high heat for 1–2 minutes. Add the sausage and cook, breaking it into bite-size chunks, until well browned and cooked through, 6–8 minutes.

Use a slotted spoon to transfer the sausage to a plate, leaving the rendered fat and browned bits in the skillet. If there is more than about 2 tablespoons of fat, carefully spoon off the excess.

Step 2: Soften the onion

Reduce heat to medium. Add the chopped onion to the skillet and cook, stirring often, until softened and turning translucent, 3 minutes. If the pan looks dry at any point, add up to 1 tablespoon olive oil.

Step 3: Bloom the garlic (and optional heat)

Add the minced garlic and crushed red pepper flakes (if using). Stir constantly so the garlic doesn’t scorch, just until very fragrant, 30 seconds.

Step 4: Deglaze, then simmer the beans

Pour in the chicken broth and immediately scrape the bottom of the skillet with a wooden spoon to loosen the browned bits. Let it bubble for 1 minute.

Add the drained beans, kosher salt, and black pepper. Bring to a gentle simmer over medium heat, then cook for 5 minutes, stirring occasionally.

For a creamier texture, use the back of your spoon to lightly mash about 1/4 cup of the beans right in the skillet. This thickens the garlicky broth into a light sauce that clings to everything.

Step 5: Return sausage and wilt the spinach

Stir the browned sausage (and any juices on the plate) back into the skillet. Add the spinach a handful at a time, stirring as you go, until just wilted, 1–2 minutes.

Keep the heat at medium to medium-low so the spinach stays bright and tender.

Step 6: Finish with lemon and Parmesan, then serve

Turn off the heat. Stir in the lemon juice to brighten and balance the richness. If using Parmesan, sprinkle it over the skillet and stir until it melts into the beans, about 30 seconds.

Taste and adjust seasoning (a pinch more salt, a few grinds of black pepper, or another squeeze of lemon). Serve hot straight from the skillet.

Pro Tips

• Don’t rush the browning. Let the sausage sit against the pan so it develops crisp edges; that fond is your built-in sauce starter.
• Control the richness. If your sausage renders a lot of fat, spoon some off before adding onions so the dish doesn’t feel greasy.
• Thicken naturally. Mashing a small portion of beans creates a creamy texture without cream.
• Keep spinach vibrant. Add it at the end and wilt briefly; overcooking can turn it dull and watery.
• Make it saucier if you like. Add an extra 1/4 cup (60 ml) broth during the bean simmer.

Variations

• Tomato-herb version: Add 1 tbsp tomato paste with the garlic, and stir in 1/2 tsp dried oregano while simmering the beans.
• Extra-veg version: Sauté 1 cup (120 g) diced bell pepper with the onion, or stir in 1 cup (120 g) halved cherry tomatoes with the beans.
• Different greens: Swap spinach for 4 oz (113 g) chopped kale; simmer 3–4 minutes longer after adding it to tenderize.

Storage & Make-Ahead

Cool leftovers to room temperature for no more than 2 hours, then refrigerate in an airtight container for up to 4 days. Reheat in a skillet over medium-low heat with a splash of broth or water (about 1–2 tbsp) until hot, 5–7 minutes, or microwave in 60-second bursts, stirring between. For make-ahead, chop the onion and mince the garlic up to 24 hours in advance; rinse and drain beans and store covered in the fridge. This dish is best eaten fresh, but it holds up well for lunches.

Nutrition (per serving)

Approximate, per serving (1/4 of recipe): 520 calories, 31 g protein, 33 g carbohydrates, 29 g fat, 9 g fiber, 1250 mg sodium. (Values vary by sausage brand and whether Parmesan is used.)