It's getting hotter now and I'm trying to use up all the kale in my garden. To that end, kale recipes are what's for dinner. This was very good, earthy and savory. I used smoked chicken sausage and sprinkled parmesan on top and it was a really satisfying supper. Made good leftovers for lunch too!
Kale, Sausage & Lentil Skillet Supper
From EatingWell: January/February 2008
Cooking the lentils in red wine adds rich, earthy flavor to this one-dish skillet supper. We prefer French green lentils in this dish—they're smaller, cook faster and hold their shape better than brown lentils. Look for them in well-stocked supermarkets or natural-foods stores.
13 Reviews for Kale, Sausage & Lentil Skillet Supper
Red wine and sage add amazing flavor to this dish and I really enjoyed eating it but probably wouldn't serve it to guests as it's not that great to look at (red onion and red wine give a grayish hue). Had to cook lentils and kale longer than the recipe called for and add more liquid.
This dish had all sorts of tasty possibilities, but there was too much liquid, the lentils did not cook long enough, and...12 cups of kale, really? I could barely fit a 16oz bag of kale into my skillet, and I thought I used an amply-sized one. I'll have to modify my next attempt.
Made this a few weeks back and it was pretty tasty
The kale took 45 minutes to get reasonably tender. I had to add more water too as the original water + wine had cooked away. The lentils took only 30 minutes, not 40. Next time I'll put the kale in at the beginning with the lentils.