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This is based on a traditional northern German dish called grünkohl that is served in the winter. Golden sausages simmered with creamy white beans, smoky paprika and a tangy Dijon sauce, with plenty of tender kale stirred through. It's hearty, cosy and made in one pot. The beans and kale give lots of fibre and 3 of your 5-a-day, and the protein from the sausages and beans helps keep you full.
1.
Heat the oil in a large, deep pan over a medium heat. Brown the sausages on all sides (8–10 minutes), then lift them onto a board and cut each into 3 pieces.
2.
Add the onion to the pan and cook until soft (5 minutes). Add the garlic and paprika, and cook until fragrant (1 minute).
3.
Return the sausages to the pan with the beans, mustard, water and pepper. Simmer until the sausages are cooked through with no pink meat and the sauce has thickened slightly (10 minutes).
4.
Add the kale a handful at a time. Cover and cook until wilted and tender (3–5 minutes).
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Storage information
Cool within 2 hours, then cover and refrigerate for up to 2 days. Freeze in portions for up to 3 months and defrost overnight in the fridge. Reheat until steaming hot all the way through.
Tip
Family-friendly: Leave out the paprika for a milder dish, and serve with crusty wholemeal bread for bigger appetites. Make ahead: The flavour improves overnight, so it's great for batch cooking.
Cost-saving tips
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