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Kale, Lentil, Sausage Skillet

From Farm Where Life is Good

<p>One pan, lots of flavor, huge nutrition.</p>
Source: Adapted from EatingWell Magazine (Entered by Lara Rasmussen Anderson)
Serves: 2-4

2 tsp extra-virgin olive oil
1 pkg Kielbasa Tofurky sausages
1 onion, thinly sliced
2 Tbsp chopped garlic
pinch crushed red pepper
2 1/2 cup water
1 1/2 cup red wine
1 1/2 cup lentils, preferably French green
8-12 cup kale, chopped
1 tsp sage, fresh, chopped
1/4 tsp sea salt
ground black pepper, to taste

Step by Step Instructions
  1. Add oil and onion to large skillet 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.
  2. Add kale, sage, sausage and salt and cook, covered, stirring occasionally, until the lentils and kale are tender, about 10 minutes more. Add black pepper to taste.