Braised Shrimp & White Beans

🥘 Ingredients

• black pepper
• butter
  1 tbsp
• cannellini beans
  2 unit
• chicken stock concentrates
  6 unit
• chili flakes
  2 tsp
• garlic
  2 clove
• kale
  16 oz
• lemon
  2 unit
• olive oil
  1 drizzle
• parmesan cheese
  6 tbsp
• pearled couscous
  1.5 c
• salt
• sausage
• water
  1 c

🍳 Cookware

• small pot
• large pan

1. 

   1

   Wash and dry all produce. Halve, peel, and mince or grate garlic . Drain and rinse cannellini beans . Remove and discard any thick center stems from kale , then roughly chop. Quarter lemon .

   garlic: 2 clove, cannellini beans: 2 unit, kale: 8 oz, lemon: 2 unit
2. 

   2

   Bring 1 cup water to a boil in small pot with pearled couscous , along with 3 stock concentrates from chicken stock concentrates (reserve the rest for later). Cover and reduce heat to low; cook until tender, 6-8 minutes. Keep covered off heat until ready to use in Step 3. Set a large pan over medium-high heat with a drizzle of oil.

   pearled couscous: 1.5 c, chicken stock concentrates: 6 unit
3. 

   3

   Transfer the couscous to a bowl, reserving the pot—meanwhile, in the large pan, add olive oil and sausage of your choice (if you have it) for the filling—crumbled into pieces. Cook, stirring, until browned and cooked through, 4-6 minutes. Add the beans and minced garlic; cook stirring for 30 seconds. Add remaining stock concentrates and water ¼ cup, then cover with kale (in two additions if making for 4). Cover and cook, stirring occasionally, until kale is wilted, 1-2 minutes.

   olive oil: 1 drizzle, sausage, water: 1 c, kale: 8 oz
4. 

   4

   Reduce heat to low. Add the cooked couscous, butter , and a squeeze of lemon juice. Cook, stirring, until butter melts. Season with salt and black pepper to taste, and add more lemon if desired.

   butter: 1 tbsp, salt, black pepper
5. 5

   Divide between plates. Sprinkle with parmesan cheese and as many chili flakes as you like. Serve with remaining lemon wedges.

   parmesan cheese: 6 tbsp, chili flakes: 2 tsp