First, bring a large pan to medium heat. Then, add cubed butter. Swirl the butter around in the pan to let it melt evenly. Once fully melted, stir constantly until the butter has browned (about 3 minutes). Then, add in the chopped sage and allow it to crisp up for about 30 more seconds. If you're using unsalted butter, be sure to season it with some salt at the end. Immediately pour brown butter into a bowl to stop it from cooking. Set aside.

Return the pan to medium heat. Then, add oil. Once hot, add in the sweet potato and onion. Season with kosher salt. Sauté, stirring occasionally, for about 5 minutes. Add in garlic and cook for 30 more seconds.

Push the sweet potato mixture to the edges of the pan. In the middle of the pan, add the chicken sausage. Use your spatula to break it apart into small pieces. Continue cooking until mostly browned through (about 4-5 minutes).

Mix the sausage in with the sweet potato. Then, deglaze the pan with water (or broth), scraping up all the browned bits at the bottom. Next, add in the white beans, dried parsley, dried thyme, salt & pepper and kale. Stir to combine.

Reduce heat to low and cover the pan with a lid. Allow it to cook for 5-6 more minutes, or until the kale has wilted down and turned a brighter green color and the sweet potato is tender.

Finally, add in the reserved brown butter sage sauce and stir to combine. Give it one more taste and adjust the amount of salt & pepper as needed. Optionally, top it with some grated parmesan and enjoy!