ACE Fit | Kale, Sausage & Lentil Skillet Supper

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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.

Nutirion Profile: Diabetes Appropriate Gluten Free Diet Healthy Weight Heart Healthy High Calcium High Fiber High Potassium Low Calorie Low Cholesterol Low Sat Fat

Serves	Prep Time	Total Time
4	30 min	1 hr 15 min

Directions

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 Instruction

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.