Sausage, Lentils, And Greens

1. 1

   Start by browning the sausage links on medium-high in a tablespoon of olive oil in a large cast-iron or otherwise heavy-bottomed pan.

2. 2

   Leaving the links in the pan, add the onion and stir around for 2-3 minutes, then add the garlic. During this step, add another tablespoon of olive oil if the pan seems dry.

3. 3

   Pour the lentils into the pan, distributing them well between the sausage links.

4. 4

   Add enough red wine, stock, water, or a combination to cover the lentils well. Bring to an easy boil then turn the heat down to a simmer.

5. 5

   Put a lid askew on the pan and simmer for up to an hour, until the lentils are cooked. Stir occasionally and add more liquid if lentils are drying out.

6. 6

   When the lentils are cooked, add the kale ribbons to the top of the pan, put the lid on, and wait 3-4 minutes until the kale is steamed.

7. 7

   To serve, fish out the sausages and cut each one in half on a diagonal. Put in a shallow bowl and spoon lentils, sauce, and greens around the sausage.

* Per serving · 4 servings · Values may vary.

No additional tips available.