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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)
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
- 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.
- 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.
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