Looking for a hearty and delicious dinner that's as easy to make as it is satisfying? This skillet dinner with linguica sausage, chard, white beans, and potatoes checks all the boxes. Bursting with robust flavors and packed with nutritious ingredients, it's a one-pan wonder that will quickly become a staple in your dinner rotation. Plus, it’s ready in just 45 minutes from start to finish, making it perfect for busy weeknights.
This dish brings together the smoky, savory notes of linguica sausage with the earthiness of chard and the creamy texture of white beans. Add in perfectly cooked potatoes and a touch of lemon juice, and you have a meal that's both comforting and vibrant. Whether you're cooking for family or friends, this recipe delivers big, bold flavors with minimal effort.
Customizing This Dish
- If you can't find linguica sausage, you can substitute it with andouille or kielbasa for a similar smoky flavor.
- For a vegetarian version, replace the sausage with a plant-based sausage or more beans.
- Out of chard? Any hearty greens will work in this recipe. Try swapping the chard for kale, spinach, or turnip greens.
- Want to add more veggies? Bell peppers, cherry tomatoes, or mushrooms would make excellent additions.
- If you prefer a spicier kick, increase the amount of red pepper flakes or add a diced jalapeño to the mix.
Storing and Reheating Leftovers
Have leftovers? Lucky you! To store, transfer the cooled leftovers to an airtight container and refrigerate. They’ll keep well for up to 3 days. When you're ready to enjoy them again, simply reheat in a skillet over medium heat, adding a splash of chicken broth or water if needed to prevent sticking. Alternatively, you can microwave the leftovers in a microwave-safe dish until warmed through.
Freezing and Reheating
To freeze, let the dish cool completely, then transfer it to a freezer-safe container or heavy-duty freezer bags. Label with the date and freeze for up to 3 months. When you're ready to eat, thaw the meal in the refrigerator overnight. Reheat in a skillet over medium heat, adding a little broth or water to bring back the original texture and flavors.
Linguica, Chard, and White Bean Skillet
- 1 lb linguica sausage, sliced into 1/2-inch pieces
- 4 medium potatoes, diced into 1/2-inch cubes
- 1 large bunch of kale, stems removed and leaves roughly chopped
- 1 can (15 oz each) white beans, drained and rinsed
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup chicken broth
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- Juice of 1 lemon
- 4 eggs, fried or poached
- Fresh parsley, chopped for garnish
- Heat 1 tablespoon of olive oil in the large skillet over medium-high heat. Add the diced potatoes, season with salt and pepper, and cook for about 10 minutes, stirring occasionally, until the potatoes are golden brown and starting to soften. Remove the potatoes with a slotted spoon and set aside in a mixing bowl.
- In the same skillet, add the sliced linguica sausage. Cook for about 5 minutes, turning occasionally, until the sausage is browned and slightly crispy. Remove the sausage with a slotted spoon and add to the bowl with the potatoes.
- Add the remaining 1 tablespoon of olive oil to the skillet. Add the diced onion and cook for about 3 minutes until translucent. Add the minced garlic and cook for an additional 1 minute until fragrant.
- Add the chopped kale to the skillet with the onions and garlic. Sauté for about 5 minutes until the kale is wilted. If the skillet gets too dry, add a splash of chicken broth.
- Return the cooked potatoes and sausage to the skillet. Add the drained and rinsed white beans. Pour in the chicken broth, smoked paprika, red pepper flakes (if using), and season with additional salt and pepper to taste. Stir to combine all ingredients thoroughly.
- Reduce the heat to medium-low, cover the skillet with a lid (or aluminum foil), and let the mixture simmer for about 10 minutes until the potatoes are fully cooked and all flavors are melded together.
- Remove the skillet from heat and squeeze the juice of 1 lemon over the top. Stir to combine. Garnish with a fried or poached egg and fresh chopped parsley before serving.
