Another great one-pan meal that is quick and easy for a busy weeknight dinner and stores well for lunches throughout the week. You will find pasture-raised, organic-fed kielbasa from CATHIS Farm and fresh spring kale from Green Heal Farm At the market this week!
- 10 ozs kielbasa sausage
- 1 tbsp extra virgin olive oil
- 1 onion, chopped
- 1 yellow pepper, chopped
- 2 garlic, minced
- 1 bunch kale, thick stems removed and leaves coarsely chopped
- ½ cup chicken stock
- ¼ tsp fennel powder
- Salt to taste
- pinch red pepper flakes
- Canola oil spray
Coat a large skillet with the canola oil spray. Heat the skillet on medium high. Add the kielbasa, and cook for about 10 minutes until browned, turning occasionally. Remove the sausage from the pan and set aside to cool.
Add the tablespoon olive oil to the skillet, heat on medium. Add the onion, cook for 5 minutes until it begin to soften. Stir in the yellow pepper and garlic, cook for a few more minutes.
Add the kale to the skillet, stirring in gradually to make it fit. Add the chicken stock, fennel powder, salt to taste and red pepper flakes. Cover and simmer on medium low for about 20 minutes.
As the kale simmers, slice the kielbasa into circles about ½ inch thick. After the kale has simmered for 20 minutes, stir in the kielbasa. Cook for 5 more minutes, covered, so the kielbasa gets warm and the flavor is incorporated.
