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Recipes
Kale, Sausage and Lentil Skillet Supper
By jdiggans
Heat 1 tsp oil in a large skillet over medium heat
- 3 tsps extra virgin olive oil
- 1 12-oz pkg cooked chicken sausage
- 1 large onion, thinly sliced
- 2 Tbsp chopped garlic
- Pinch of crushed red pepper
- 2 1/2 cups water
- 1 1/2 cups red wine
- 1 cup lentils, preferably French green
- 12 cups chopped kale leaves, no stems
- 1 tsp chopped fresh sage
- 1/4 tsp salt
- Fresh ground pepper
Chickpeas with Chorizo
By jdiggans
Saute the onion, garlic and bay leaf in the olive oil over medium heat for 10 minutes
- 1/2 large onion
- 5 garlic cloves, minced
- 1 bay leaf
- 4 Tbsp extra virgin olive oil
- 2 oz Serrano ham or prosciutto, chopped
- 4 oz ready-to-eat chorizo, chopped
- 3 Tbsp tomato paste
- 1/4 cup dry white wine
- 1 cup chopped frozen spinach
- 1 cup canned chickpeas
- Salt and pepper to taste
- 2 hard-boiled eggs, quartered