KALE, SAUSAGE & LENTIL SKILLET SUPPER
1 cooked chicken sausage
1 large onion, thinly sliced
2 Tbsp chopped garlic
pinch of crushed red pepper, or to taste
2 ½ cup water
1 ½ cup red wine
1 cup lentils, preferably French green
12 cup chopped kale leaves, tough stems removed
1 tsp chopped fresh sage
¼ tsp salt
freshly ground pepper to taste
1. Heat 1 teaspoon oil in a large skillet over medium heat. Add sausages and cook until browned on all sides, 4 to 5 minutes total. Transfer to a clean cutting board.
2. Add the remaining 2 teaspoons oil and onion to the pan and cook until browned, 4 to 5 minutes. Add garlic and crushed red pepper and cook, stirring, until fragrant, about 15 seconds. Add water and wine, increase heat to high and bring to a boil, scraping up any browned bits. Add lentils, reduce heat to maintain a simmer, and cook, partially covered, for 40 minutes.
3. Add kale, sage and salt and cook, covered, stirring occasionally, until the lentils and kale are tender, about 10 minutes more. Slice the sausage and stir into the pan along with pepper. Cover and cook until heated through, about 2 minutes.
Provided by: EatingWell
Per Single Serving / Serves 4 Total
- Calories from fat9920%
- Total Fat11gm28%
- Total Carbohydrates58gm
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.