Kale, Sausage & Lentil Skillet Supper
Cooking the lentils in red wine adds rich, earthy flavor to this one-dish skillet supper. We prefer French green lentils in this dish--they're smaller, cook faster and hold their shape better than brown lentils. Look for them in well-stocked supermarkets or natural-foods stores.
Prep Time:
30 mins
Total Time:
1 hr 15 mins
Servings:
4 servings, about 1 1/2 cups each
Ingredients
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3 teaspoons extra-virgin olive oil, divided
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1 12-ounce package cooked chicken sausage
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1 large onion, thinly sliced
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2 tablespoons chopped garlic
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Pinch of crushed red pepper, or to taste
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2 1/2 cups water
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1 1/2 cups red wine
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1 cup lentils, preferably French green
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12 cups chopped kale leaves, tough stems removed
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1 teaspoon chopped fresh sage
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1/4 teaspoon salt
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Freshly ground pepper, to taste
Directions
1.
Heat 1 teaspoon oil in a large skillet over medium heat. Add sausages and cook until browned on all sides, 4 to 5 minutes total. Transfer to a clean cutting board.
2.
Add the remaining 2 teaspoons oil and onion to the 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, for 40 minutes.
3.
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.
Nutrition information
Calories 500, Total Fat 11 g, Saturated Fat 1 g, Monounsaturated Fat 3 g, Cholesterol 60 mg, Sodium 665 mg, Carbohydrate 58 g, Fiber 16 g, Protein 32 g, Potassium 1597 mg. Daily Values: Vitamin A 620%, Vitamin C 410%. Exchanges: Starch 2,Vegetable 4,Lean Meat 3,Fat 1.
Percent Daily Values are based on a 2,000 calorie diet
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