Kale, Sausage & Lentil Skillet Supper

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Kale, Sausage & Lentil Skillet Supper

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.

Serves 4

Prep Time 30 min

Total Time 75 min.

Ingredients

  • 3 teaspoons extra-virgin olive oil, divided
  • 1 12-ounce p cooked chicken sausage
  • 1 large onion, thinly sliced
  • 2 tablespoon chopped garlic
  • Pinch of crushed red pepper, or to taste
  • 2 1/2 cups water
  • 1 1/2 cups red wine
  • 1 cup lentils, preferably French green
  • 12 cups chopped kale leaves, tough stems removed
  • 1 teaspoon chopped fresh sage
  • 1/4 teaspoon salt
  • Freshly ground pepper, to taste

Cooking Directions

Step 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.

Step 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.

Step 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.


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