Turkey Sausage with Kale and Chickpeas

By Zopmama

Original recipe from South Beach Diet, Quick and Easy Cookbook.
Chock-full of vitamins A & C, folic acid, calcium, and iron, kale plays a key role in the easy protein and fiber rich dish.

I really like to serve this dish over Polenta, as it adds something to serve it on to soak up sauce that is created. Try adding some sun-dried tomato strips at the end of the preparation for some color.

Ingredients

• 1 T. extra-virgin olive oil
• 1 lb. reduced-fat sweet or hot Italian turkey sausages
• 1 small onion, diced
• 3 garlic cloves, minced
• 1 1/2 cups chicken broth
• 1 (1 lb.) bunch kale, stemmed and roughly chopped (6-7 cups)
• 1 (15 oz.) can chickpeas, rinsed and drained
• 1/4 - 1/2 cup sun dried tomato strips (optional)
• Salt and freshly ground black pepper to taste

Preparation

Step 1

Heat oil in a large deep skillet over medium-high heat. Add sausages and cook until browned on all sides, turning occasionally, 6 minutes. Remove from pan, cover with foil and set aside.

Add onion and garlic to the same pan and cook over medium heat until softened and translucent, about 3 minutes. Add broth and bring to a simmer. Add kale, cover and cook until wilted and softened, about 8 minutes.

While kale is cooking, cut sausages, on the diagonal, into 1 inch pieces. When kale is finished cooking add sausages and cook, covered, until no longer pink in the center, about 8 minutes.

Add chickpeas and sun-dried tomatoes (if using) continue cooking, covered, until heated through, 2 minutes. Season to taste with salt and pepper. Serve hot (preferably over Polenta), spooning any remaining cooking liquid on top.