Sausage and Kale, paired with lentils, is a hearty dish. Crushing the kale a little with your hands softens it and makes the texture more manageable. Leftovers can be chopped up and added to a rich chicken stock for a filling soup. This dish can also be made outdoors on a grate over a medium-high fire.
- Yield: 6 Servings
- 4 cups dried brown lentils
- 6 cups plus 1 tablespoon water
- 1 tablespoon olive oil
- 4 uncooked garlic sausages, split lengthwise
- 1 bunch kale, roughly chopped
- 5 garlic cloves, chopped
- Salt and freshly ground black pepper
- Combine the lentils, 6 cups of water, and salt to taste in a small saucepan. Bring to a boil over high heat, then reduce to a simmer over medium-low and cook until lentils are tender, about 30 minutes. Drain and set aside.
- Heat a 12-inch cast-iron skillet over medium high heat and add the oil. Add the sausages and roast, turning once, until browned and cooked through, 15 to 20 minutes.
- Meanwhile, using your hands, crush the kale until it’s limp.
- When the sausage is cooked, add the crushed kale and garlic. Sauté, turning often, for 2 minutes.
- Add the remaining 1 tablespoon water, season to taste with salt and pepper, and cover. Let cook for 2 minutes, then uncover and add the lentils. Continue to cook, covered, until the lentils are warmed through, about 3 minutes.