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January 2, 2017

Italian Sausage with Lentils and Kale

2 tsp extra-virgin olive oil
1 1/2 lbs sweet Italian sausage
2 shallots peeled, halved and sliced thin
3 garlic cloves, minced
10 oz kale, stemmed and chopped
3/4 cup chicken broth
salt and pepper
1 (15-oz) can lentils, rinsed
3 Tbsp plain yogurt
2 Tbsp whole-grain mustard
1 Tbsp water

Adjust oven rack to middle position and heat oven to 375°. Heat oil in 12-inch skillet over medium-high heat until just smoking. Add sausage and cook until browned all over, about 5 minutes; transfer to plate.

Reduce heat to medium, add shallots and garlic to now-empty skillet, and cook until vegetables start to brown, about 3 minutes. Add kale, broth, 1/4 tsp salt and 1/4 tsp pepper; cover and cook until wilted, about 5 minutes.

Stir in lentils. Arrange browned sausage on top of lentil mixture and transfer skillet to oven. Cook, uncovered, until sausage registers 160 degrees, about 12 minutes. Whisk yogurt, mustard, and water together in bowl; drizzle over top. Serve.