Italian Sausage with Lentils and Kale
By America's Test KitchenPublished on October 18, 2016
Time
30 minutes
Yield
Serves 4
Ingredients
2 teaspoons extra-virgin olive oil 1 ½ pounds sweet Italian sausage 2 shallots, peeled, halved, and sliced thin3 garlic cloves, minced10 ounces kale, stemmed and chopped¾ cup chicken broth Salt and pepper 1 (15-ounce) can lentils, rinsed3 tablespoons plain yogurt 2 tablespoons whole-grain mustard 1 tablespoon water
Before You Begin
For a spicier kick, use hot Italian sausage. We prefer curly kale for this recipe, but other varieties will work.
Instructions
- Adjust oven rack to middle position and heat oven to 375 degrees. 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 teaspoon salt, and 1/4 teaspoon 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.
Time
30 minutesYield
Serves 4Ingredients
2 teaspoons extra-virgin olive oil
1 ½ pounds sweet Italian sausage
2 shallots, peeled, halved, and sliced thin
3 garlic cloves, minced
10 ounces kale, stemmed and chopped
¾ cup chicken broth
Salt and pepper
1 (15-ounce) can lentils, rinsed
3 tablespoons plain yogurt
2 tablespoons whole-grain mustard
1 tablespoon water
Ingredients
2 teaspoons extra-virgin olive oil
1 ½ pounds sweet Italian sausage
2 shallots, peeled, halved, and sliced thin
3 garlic cloves, minced
10 ounces kale, stemmed and chopped
¾ cup chicken broth
Salt and pepper
1 (15-ounce) can lentils, rinsed
3 tablespoons plain yogurt
2 tablespoons whole-grain mustard
1 tablespoon water
Ingredients
2 teaspoons extra-virgin olive oil
1 ½ pounds sweet Italian sausage
2 shallots, peeled, halved, and sliced thin
3 garlic cloves, minced
10 ounces kale, stemmed and chopped
¾ cup chicken broth
Salt and pepper
1 (15-ounce) can lentils, rinsed
3 tablespoons plain yogurt
2 tablespoons whole-grain mustard
1 tablespoon water
Why This Recipe Works
Cooking sausages on top of the lentil mixture infuses this one-skillet meal with rich, meaty flavor.
Before You Begin
For a spicier kick, use hot Italian sausage. We prefer curly kale for this recipe, but other varieties will work.
Instructions
- Adjust oven rack to middle position and heat oven to 375 degrees. 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 teaspoon salt, and 1/4 teaspoon 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.
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