Need a quick and tasty recipe to use up some leftover winter or spring greens? This simple recipe yields a savory and subtly sweet hearty stew. It calls for french lentils, which maintain there shape, color and texture in the cooking process. You can find french lentils at Whole Foods or other grocery stores that have a bulk section.
- 4 links organic turkey or chicken chorizo or andouille sausage, sliced thin
- 1 tbsp extra virgin olive oil
- 4-5 garlic cloves*, minced
- 1 large onion*, chopped
- 3 small to medium sweet potatoes*, peeled and diced into small 1/4″ cubes
- 2 bay leaves
- 1 cup french lentils, picked over
- 5 cups organic chicken or vegetable broth
- 1 cup water
- 1 large bunch red russian kale*, stems and center ribs discarded and leaves sliced thin
- 2 tablespoon balsamic or red-wine vinegar
- In a stock pot brown sausage over moderate heat and transfer with a slotted spoon to paper towels to drain. If there is more than 1 teaspoon fat in pan pour off excess; if there is less, add enough oil to measure 1 tbsp. Add onion and garlic and cook, stirring, until softened.
- Add sweet potatoes, bay leaves, lentils, water, broth, and sausage and simmer, covered, 30 minutes. Add kale and simmer, uncovered, until tender, 5 to 7 minutes. Stir in vinegar and salt and pepper to taste.