By: Deborah J Bell
I love this recipe, but only after a modification. Cooked turkey sausage links are bland and end up being useless in this dish taste-wise. I tried a few different varieties before asking a foodie friend how to fix this dish, and upon his suggestion I switched to a pound of loose, uncooked Italian sausage (pork, usually). While theoretically chicken or turkey sausage is fewer calories, that was not my experience when I actually bought it and checked the label, so this change lowered the calories of the previous more bland version.
So the modification is to brown the sausage as you would hamburger, set it aside as usual and then add it back when you add the kale so it can warm back up. Don't drain the pan - use the sausage grease instead of oil to brown the onions.