I rarely make up my own recipes, preferring instead to improvise on existing recipes, but while I was traveling back from Michigan, I started to crave kale, particularly sautéed kale. It was probably thanks to the lackluster airport food we were faced with that day. 😉 When we got home, I went to the grocery store and immediately grabbed a big bunch of kale, then thought, “Wouldn’t it be wonderful if I could somehow make a one-dish meal out of this?” I ended up buying some turkey Italian sausage and some grape tomatoes, hoping those flavors would all go well together, and they did! Now, I’m sure somewhere out there, there’s already a recipe with these ingredients, and it’s probably a better recipe, but this was easy to make, it was tasty, it’s healthy, and the kids ate it. So, it’s a winner in my book!
Kale, Turkey Sausage, and Tomatoes
- One bunch kale, stems removed, leaves torn, and rinsed
- Half an onion, chopped
- Container of grape tomatoes, rinsed and halved
- One pound of turkey Italian sausage, casings removed
- Cooked brown rice (optional)
Heat a little bit of olive oil in a pan, then add the chopped onion and sauté until onion is slightly soft and translucent. Add the turkey sausage, using a wooden spoon to break the meat apart into little pieces.
Cook for 5 to 6 minutes, or until turkey is no longer pink. Add the kale — the pan will probably be very full, but that’s OK; the kale will decrease in volume significantly as it cooks. In fact, next time I might even use 1.5 bunches of kale! Place a lid on the pan for a minute or two, or until the kale wilts a bit, then remove the lid and stir the mixture so all the ingredients are combined.
Add the halved grape tomatoes, toss with a spatula to combine the ingredients, and continue cooking until the tomatoes are heated and the skin on them is just beginning to wrinkle, about two minutes.
Serve over brown rice, if desired.