Greens, Cannellini Beans, and Andouille Sausage Pan Stew

INGREDIENTS

cooked chicken andouille sausage, cooked links

2 cloves

Garlic

12 cups

Kale

Onion, cut into thin wedges (1/2 cup), medium

2 tbsp

Thyme, fresh leaves

1 14 1/2 ounce can

Chicken broth, reduced-sodium

2 tbsp

Balsamic vinegar

1 tbsp

Olive oil

1 15 ounce can

Cannellini (white kidney) beans, rinsed and drained