Tonight I made one of my favorite, quick meals. It is creatively named "Smoked Sausage with Kale and Chickpeas." Kale is a misunderstood and often frightening vegetable. Just tonight, as I pulled the kale out of the crisper someone exclaimed, "only a dinosaur could eat that!." Kale is seriously undervalued and often ignored by American cooks. It's tasty, versatile, super healthy and cheap. My kind of veggie! So, get over your kale-o-phobia and give it a try.
Between the name and the picture above, you can probably figure out how to make it; but, I'm going to tell you anyway.
Smoked Sausage with Kale and Chickpeas Recipe:
1 1/2 cups chicken broth
3/4 to 1 lb smoked sausage, sliced.
Canned tomatoes with juice. Diced, stewed, Italian style; whatever floats your boat. Mine came with garlic. If yours don't have garlic, you will probably want to add some.
1-2 cups of chicken broth
1 can of garbanzo beans, drained and rinsed.
1 bunch of kale, washed, stemmed and torn into manageable pieces.
Other things that would make it even better:
deglazing the pan with some white wine
a sprinkling of Parmesan cheese
some crusty French or Italian bread. MMmmmmm....bread...Dang low carb diet! How I loathe thee.
Brown your sausage. (add onions and garlic now if using).
Deglaze the pan with white wine now if you like.
Add the mountain of kale to the pan even if it looks like it couldn't possibly fit. It will...eventually.
Add the tomatoes, beans, broth and any spices you like to the pan and cover.
Simmer for about 5 minutes. By this time your kale should have wilted down a bit. Give it a stir and replace the lid. Simmer for another 25 minutes or until the kale is tender, stirring occasionally.