Skillet Beans & Greens with Sausage

Skillet Beans & Greens with Sausage

After a full and active day, I crave something hearty and simple to make while camping. With minimal preparation, you can have a nourishing and delicious meal without the use of a full kitchen.

Pre-cooked sausages are my favorite camp-protein. I love that I don’t have to fuss about them reaching the appropriate temperature- they really just need to be seared and heated through. Most grocery stores offer a variety of filling options (including vegan!) making them fit for any cuisine. My go-to are chicken sausages as they’re generally leaner than pork and can be found anywhere from Walmart to Whole Foods. Canned beans are economical and simple to heat up, and pre-shredded kale is easy to throw into a pan and wilt for a dose of micronutrients. Plus, anything that requires minimal propane use aaaaand allows me to get my food quick is a WIN. I’m always super hungry after a long day playing in the woods or mountain!

Skillet Beans & Greens with Sausage

Serves 2

2 pre-cooked sausages (bratwurst or Italian work well)

1 can white beans, drained (cannellini, white navy, etc)

¾ c diced onion

3-4 c shredded greens (kale, chard, mustard greens, spinach, etc.)

2 tbsp olive oil, divided

3 tbsp oil & vinegar dressing (such as Newman’s Own)

salt & pepper to taste


Heat a 12in cast-iron skillet over medium-high heat. Add ¾ of the olive oil. Once shimmering, add the onions. Cook, stirring occasionally until translucent (about 5-7 min). Add the greens and cook until wilted, then add the beans and dressing. Toss until well mixed, then gently push the mixture to one side of the pan. Add the remaining olive oil, and once shimmering, the sausages. Cook the sausages on at least two sides until heated through.  Serve immediately.

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