Turkey Sausages With Kale And Chickpeas Recipe

Ingredients

1 tbsp extra-virgin olive oil

1 lb reduced-fat sweet or hot Italian turkey sausages

1 small onion, diced

3 garlic cloves, minced

1.5 cups lower-sodium chicken broth

1 (1-lb) bunch kale, stemmed and roughly chopped (6-7 cups)

1 (15-oz) can chickpeas, rinsed and drained

Salt and freshly ground black pepper

Preparation

Heat oil in a large saucepan over medium-high heat. Add sausages and cook until browned on all sides, turning occasionally, 6 minutes. Remove from pan and cut each sausage in half on the diagonal.

Add onion and garlic to the same saucepan and cook over medium heat until softened and translucent, about 3 minutes. Add broth and bring to a simmer. Add kale, cover, and cook until wilted and softened, about 8 minutes.

Add sausages and cook, covered, until no longer pink in the center, about 8 minutes. Add chickpeas and continue cooking, covered, until heated through, 2 minutes. Season to taste with salt and pepper and serve hot, spooning any remaining cooking liquid on top.