Gwillimdale Farms Consumer Products

Kale, Sausage & Lentil Skillet Supper


  • 4Tspolive oilExtra-virgin, divided
  • 12OuncesCooked Chicken SausageOr any gluten free sausage
  • 2 Medium Onions Thinly sliced
  • 2TbsGarlicChopped
  • Pinch Crushed red pepper to taste
  • 2 1/2 Cupswater
  • 1 1/2CupsRed wine
  • 1 Cup Lentils Preferably French green
  • 12CupsKale LeavesChopped, tough stems removed
  • 1TspSageFresh, chopped
  • 1/2Tspsalt
  • Freshly ground pepper To taste


  1. Heat 2 teaspoons oil in a large skillet over medium heat. Add sausages and cook until browned on all sides, 4 to 5 minutes total. Transfer to a clean cutting board.
  2. Add the remaining 2 teaspoon oil and onion to the pan and cook until browned, 4 to 5 minutes. Add garlic and crushed red pepper and cook, stirring, until fragrant, about 15 seconds. Add water and wine, increase heat to high and bring to a boil, scraping up any browned bits. Add lentils, reduce heat to maintain a simmer, and cook, partially covered, for 40 minutes.
  3. Add kale, sage and salt and cook, covered, stirring occasionally, until the lentils and kale are tender, about 10 minutes more. Slice the sausage and stir into the pan along with pepper. Cook another 2 minutes.