Recipe: Kale, Sausage and Lentil Skillet

KALE, SAUSAGE AND LENTIL SKILLET

3 teaspoons extra-virgin olive oil, divided use
1 (12 ounces) package precooked chicken sausages
1 large onion, thinly sliced
2 tablespoons chopped garlic
Pinch of crushed red pepper (or to taste)
2 1/2 cups water
1 1/2 cups red wine
1 cup uncooked lentils, preferably French green
12 cups chopped kale leaves, tough stems removed
1 teaspoon chopped fresh sage
1/4 teaspoon salt
Freshly ground black pepper (to taste)

In large skillet, heat 1 teaspoon of the oil over medium heat. Add sausages and cook until browned on all sides, 4 to 5 minutes total. Transfer to a clean cutting board.

Add remaining 2 teaspoons oil and the onion to 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, 40 minutes.

Add kale, sage and salt and cook, covered, stirring occasionally, until the lentils and kale are tender, about 10 minutes more.

Slice sausages and stir into pan along with pepper. Cover and cook until heated through, about 2 minutes.

Makes 4 servings
Source: Eating Well magazine