Some people have a way with words. I, apparently, have a way with kale.
Three very unexpected individuals went slightly crazy over this kale recipe:
- A friend who isn’t much of a veggie eater at all. To the point that I always bring a green salad or a side to contribute to dinner at her place, because otherwise, we’re green-free; to her credit, she’s gracious about this habit of mine, and she loves this kale).
- Another friend who isn’t a big food person at all, much less a fan of greens. The friend who says, “I don’t eat sides.” Ha!
- And my cat.
Yes, you read right. My cat loves this kale. At first I thought he was simply licking the chicken sausage juice off of the plate. But no, the little boy started eating the tiny leftover pieces of greens. With gusto. We’re talking purring and coming back to look for seconds gusto. I trust my cat’s taste in food. He’s quite the foodie, actually. He enjoys hanging out in the kitchen with me, likes chicken only when it’s prepped a certain way, and loves coconut yogurt by So Delicious. He’s got great taste, that one.
The recipe is so simple. And good!
Simple Skillet Kale Saute with Chicken Sausage
Note: Feel free to leave out the chicken. The kale still tastes fabulous without it.
Ingredients to serve 2:
- 2 or 3 links chicken sausage, cut into ovals
- 1 bunch of kale
- cooking oil of choice, up to 2 tablespoons
- Seasoning blend of your choice (I’ve been using Trader Joe’s “Everyday Seasoning” for my kale lately)
- Salt (ONLY if seasoning blend is unsalted)
- Nutritional yeast or grated cheese of choice (optiona)
- 2 Tablespoons sundried tomatoes, slivered (optional)
- Splash of pomegranate molasses (optional)
- Splash of water or broth of choice (might not need)
1. In a roomy skillet or Dutch oven, heat the oil over low heat. Once the oil is warm, add chicken sausage and allow to brown on one side (check after about a minute).
2. Meanwhile, prep kale (rinse, cut or tear into pieces)
3. Flip chicken sausage. Now add kale to skillet and on one side for a minute or two. Then turn it to coat with oil and sausage juices, then add spices, plus sundried tomato slivers. Turn and cook the kale on for another minute or so. Taste kale for texture (I like mine tender-crisp), and adjust spices, including salt, if desired. Add a drizzle of pomegranate molasses, if using. (If at any point the kale becomes too dry in the pan, add a bit or water or broth of choice)
4. Remove from skillet, sprinkle with nutritional yeast or grated cheese (if using), and serve warm. It can also travel well and makes a tasty cold salad or side dish.