If the weather does not get warm soon, I think I’m going to cry. 40 degrees this morning as I walked around the Broad Ripple Farmers Market at 8 AM. In my coat. With a hood on. Wishing I had gloves.
GLOVES. On May 17.
As I was getting my hair cut, my stylist and I were chatting about the weather. He’s heading to San Fran in two weeks and reminded me how things are ON FIRE out there, so I guess Indiana does have the better end of the deal. By 10 AM the sun was out and the market was warmer (I returned to meet a friend and give her the Pink Sweater Project) which made things much more tolerable, but after 9 AM the market is swamped with kids, dogs and much of the product has been claimed.
I did pick up a few things: strawberries that I could smell several feet away, duck bacon from Maple Leaf Farms, green onions and a fresh, warm pretzel for breakfast that I ate with mustard.
While I didn’t purchase them this time, I took a photo of the models that were available. Each container was $12. I bought them last year so I could satisfy my craving for Fried Morels (recipe here: http://solidgoldeats.com/2013/05/24/fried-morel-mushrooms/) but after spending $9 on duck bacon I decided to back off. It is so difficult to NOT SPEND MONEY on all of the deliciousness that is available, but I’m trying to reserve funds as we make the last two payments on Brandy’s surgery.
Lentils do not make the grocery list that often. Rahul’s not a huge fan, but I grew up eating them. My mom would make me an afternoon snack of lentils and elbow mac or ditalini, cooked simply in water or chicken broth. I would eat it up. But when thinking about lentils for our dinner recipes, I have a hard time coming up with ways to incorporate them into a dish so that they aren’t just thrown to the side of the plate.
Not anymore! Spicy chicken sausage, kale, onions, and garlic with lentils are a few simple ingredients that pack a ton of flavor and a variety of textures, all to make your taste buds do a little happy dance.
You can use whatever chicken sausage you like, but if you do not use a spicy version you may need to add more seasonings to the recipe. Since the chicken sausage was so spicy, I didn’t add any other spices to this dish. It compensated for the flavor of the kale and lentils, making the whole thing come together quite well.
Spicy Chicken Sausage with Lentils and Kale
- 2 cups chicken broth
- 1 cup lentils
- 2 tbsp olive oil
- 4 spicy chicken sausages
- 1/2 yellow onion, diced
- 2 garlic cloves, minced
- 1 large bunch of kale, washed and roughly chopped
- In a medium saucepan, bring the chicken broth and lentils to a boil.
- Cover and simmer on low heat for 15-20 minutes or until lentils are cooked through.
- Reserve 1/4 cup of the chicken broth and drain the rest.
- In a large skillet, heat olive oil over medium heat.
- Slice the chicken sausages into 1/4 inch pieces cook for 12-15 minutes.
- Remove the cooked sausage and set aside.
- In the same skillet, cook the onion and garlic for 3 minutes.
- Add the kale and stir, cooking it down for about 3 minutes. Stir in the reserved 1/4 cup of chicken broth. Toss the lentils and chicken sausage in, stir, and serve!