Cannellini with Shredded Brussels Sprouts and Sausage

Serves 4

3 tbsp. extra virgin olive oil

8 ounces Italian sausage, casings removed (more to taste)

2 tbsp. minced garlic

Red chile flakes to taste

Salt and freshly ground black pepper

1 pound Brussels sprouts, shredded in a food processor or coarsely chopped

½ cup white wine

1 14 oz. can cannellini beans, rinsed

Prepare the Brussels sprouts and set aside.
Heat the oil in a large skillet over medium high heat and break up the sausage into the pan. Stir frequently, breaking the sausage into relatively small bits until browned, about 10 minutes.
Add the garlic, chile flakes and season well with salt and pepper. Continue cooking another minute or so.
Add the Brussels sprouts and wine and cook, stirring frequently, until sprouts are tender but still crunchy, about 10 minutes,
Add beans and cook, stirring occasionally, until beans are heated through, just a minute or two. Taste and correct seasoning and serve.

Serve with: Bulgur pilaf, faro, or over thick slices of toast.

Source: “The Food Matters Cookbook”, Mark Bittman

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