There’s something about coming off a weekend of dining out or ordering in that just begs for simplicity on Monday evenings. This lean, versatile option serves just that purpose, and was exactly my inspiration behind creating the recipe. It’s a take on my Chicken Meatball, Black Eyed Pea, Kale Soup Hubby has been requesting.
Lean andouille chicken sausage lends a smoky flavor to fiber-laden chickpeas, gently sautéed with one of my favorite superfoods, kale. Heart healthy olive oil, a touch of white wine and fresh garlic (to keep the vampires away in the upcoming month!), leave this filling dish on the lighter side. The subtle punch of crushed red pepper will be sure you feel warm and cozy amidst chillier nights on the horizon.
Even more of a reason to give this a try? This yummy one-pan combo works great for breakfast in an omelette or better yet, beneath a sunny side up egg! The perfect meal any time of day!
1 (12 oz.) package smoked andouille chicken sausage
3 cups fresh or frozen kale
1 (15.5 oz.) can chick peas
3 tablespoons olive oil, divided
1 tablespoon white cooking wine
2 cloves garlic
2 tablespoons grated parmesan cheese
1/4 teaspoon kosher salt
2 pinches crushed red pepper (or more to taste)
Add one tablespoon olive oil to your pan.
Saute over medium heat.
Until golden brown.
Add kale to the pan. I used frozen because I had it on hand.
Rinse and drain chickpeas.
Push kale aside and add another tablespoon of olive oil.
Mix well, then sprinkle in kosher salt and crushed red pepper.
Push aside, then add another tablespoon of olive oil.
Cut chicken sausage into circles.
Drizzle in white wine.
Sprinkle on parmesan.
Stir to incorporate.
Eat and enjoy for breakfast, lunch or dinner!