Kale, Sausage and Lentil Skillet Supper

By jdiggans

Ingredients

• 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

Details

Servings 4

Preparation

Step 1

Heat 1 tsp oil in a large skillet over medium heat. Add sausages and cook until browned on all sides, 4-5 minutes total. Transfer to a clean cutting board.

Add the remaining 2 tsps oil and onion to the pan and cook until browned, 4 to 5 minutes. Add garlic and 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.

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.