-
1
Heat a large skillet, wok or other stove top pan to medium.
-
2
Option spray it with a touch of spray oil, but not necessary for the sausage.
-
3
Crumble the Italian sausage links into the pan and let brown nicely.
-
4
Cook for about five minutes, or until cooked through.
-
5
Let the Italian sausage drain while you move on.
-
6
Leave enough of the sausage fat in the pan to cover the bottom of your pan, but no more.
-
7
Turn the pan down to low-medium low and add onions.
-
8
Let the onions cook at a low temperature, caramelizing, about ten minutes or until you have no more patience.
-
9
Add the garlic, cumin, red pepper flakes and salt and freshly ground pepper to taste.
-
10
Poor the beer or liquid of choice into the pan and scrape the bottom of the pan, deglazing the browned bits.
-
11
Let the liquid reduce for a few minutes after it has come to a boil.
-
12
Add the can of drained and rinsed chickpeas and toss in the liquid.
-
13
At the very end, add the chopped kale and cook for about two minutes.
-
14
You want the kale to have body to it still, as the heat of the saute will continue the cooking.
-
15
This can be eaten by itself, or tossed with pasta, rice, or any grain of choice.
-
16
Serve and eat right away.
