Even though I’m a mega cheese beast, I do occasionally make a vegan entree. This is a really hearty dish with lots of protein, and the kale provides lots of vitamins as well. I’ve used Tofurky brand sausage links, but use whatever brand you like – or if you’re not a vegetarian try using turkey sausage or something of that sort. One half of the entire dish as I’ve listed it below (which is a lot of food) comes in under 500 calories and has a nice 38g of protein. I really love making this because it comes together in one skillet in a very short period of time. Prep and clean up is incredibly easy with this one!
Sausage w/ Chickpeas & Kale
Ingredients
- 2 Tofurky Polish sausage links
- 2 cups chopped kale
- 1 can chickpeas, rinsed and drained
- 1/2 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon olive oil
- 1 teaspoon dried marjoram
- 1 teaspoon dried sage
- 1/2 teaspoon paprika
Instructions
- Cook the onions and garlic in the olive oil until slightly translucent.
- Add the chickpeas, dried seasonings, and a couple of tablespoons of water. Cook until the chickpeas are warmed through and starting to caramelize around the edges.
- Stir in the sliced sausage and continue to cook until warmed through.
- Put in your chopped kale, a couple more tablespoons of water, and cover to allow the kale to wilt. Once it’s wilted, but still nice and green, salt and pepper to taste.
Preparation time: 5 minute(s)
Cooking time: 10 minute(s)
Number of servings (yield): 2
Calories: 481
