Editor’s Note: Good food and good running go together like, well, running shoes and shoelaces. Deena Kastor not only appreciates the health and performance benefits that come with eating and enjoying good-for-you foods, she’s a passionate and talented cook. Be on the lookout for more of her winning recipes!
This is a great dish to help you warm up after a run in single digit temperatures. Add chili flakes if you need some extra fire. I always double this recipe so I can have it for the week. Cannellini beans should be a runner’s best friend because they are a great source of fiber, protein, potassium and zinc. Kale is like nature’s multivitamin, and it’s very high in vitamin C to boost your immune system. Bone broth is good if you are recovering from a fracture. So, enjoy with good intention!
Sausage and Cannellini Beans
1 teaspoon olive oil
1 pound Italian sausage (nitrate free)
2 tomatoes, diced
2 cloves garlic
1 bunch of kale, chopped
1 large can cannellini beans, drained and rinsed
½ cup chicken broth, bone broth, wine or water
Salt and pepper
Olive oil or pesto for garish
Heat oven to 375 degrees. Heat oil in cast iron or ovenproof skillet. Add sausage, turning to brown all sides until cooked all the way through. Transfer to plate. To the same skillet, add tomatoes, garlic and kale, and cook for 2-3 minutes. Add beans, your liquid of choice, and a pinch of salt and pepper. Evenly space sausage in the beans and transfer to oven. Bake for 30 minutes. I enjoy this meal with a drizzle of olive oil or pesto and some crusty bread.