One pot, one knife, one cutting board, and one spoon. That's all you'll need to prepare this delicious, hearty stew. It is endlessly variable: you can substitute different kinds of sausage (lamb merguez, chorizo), different greens, and different beans. (If using larger beans such as great northern or kidney, you'll need to soak and pre-cook the beans.) —LisaD
- Serves 4
sweet Italian sausage links
medium onion, chopped
garlic cloves, chopped
red wine, stock, water, or combination
leaves of curly kale, stem removed, cut into ribbons
- Start by browning the sausage links on medium-high in a tablespoon of olive oil in a large cast-iron or otherwise heavy-bottomed pan.
- Leaving the links in the pan, add the onion and stir around for 2-3 minutes, then add the garlic. During this step, add another tablespoon of olive oil if the pan seems dry.
- Pour the lentils into the pan, distributing them well between the sausage links.
- Add enough red wine, stock, water, or a combination to cover the lentils well. Bring to an easy boil then turn the heat down to a simmer.
- Put a lid askew on the pan and simmer for up to an hour, until the lentils are cooked. Stir occasionally and add more liquid if lentils are drying out.
- When the lentils are cooked, add the kale ribbons to the top of the pan, put the lid on, and wait 3-4 minutes until the kale is steamed.
- To serve, fish out the sausages and cut each one in half on a diagonal. Put in a shallow bowl and spoon lentils, sauce, and greens around the sausage.