For the 5 Ingredient Sausage Kale White Bean Stew:

1. Heat a large skillet over medium heat and drizzle in the olive oil. Add the sliced garlic and tilt the pan to one side to cook the garlic in the oil. Once golden brown, remove and set on paper towels to drain. Keep a close eye on them and pull them as soon as they turn golden brown so they don’t burn.

2. Add the chicken sausage to the pan and cook for 3-4 minutes or until golden brown on one side. Flip and cook for 1 minute more, before adding the canned beans with the juices from the can. The juices are the starch that releases from cooking the beans and helps thicken the stew.

3. Dissolve the bouillon in 1 cup of water and add to the pot. Increase the heat to medium high and once boiling, reduce the heat to medium and keep at a rolling bubble for 15 minutes or until slightly thickened. 

4. Using the back of a silicone spoon or spatula, mash about a fourth of the beans to thicken the stew further. Add in the kale with ¼ cup broth or water, a pinch of salt, and freshly cracked pepper. Cover and cook for 1-2 minute or until tender and bright green. 

5. Shut off the heat and serve, topping the stew with the fried garlic, lemon zest and juice (if using), and red pepper flakes if desired. Enjoy!