This skillet turkey kielbasa, lentil and kale dish is thrifty, tasty and requires minimal effort and time, making it a true weeknight dinner dream. The recipe is easy to adapt, too: Swap out kale for another hardy green, such as collards; use chicken, turkey or plant-based sausage in place of kielbasa; and try another vinegar, or even lemon juice instead of the apple cider vinegar.
Storage: Refrigerate for up to 4 days.
From assistant recipes editor Olga Massov.
Story continues below advertisement
Advertisement
Ingredients
measuring cupServings: 4 (makes about 6 cups)
Directions
Time Icon Total: 20 minsStep 1
In a large skillet over medium-high heat, heat the oil until shimmering. Add the kielbasa and cook without moving until browned on the bottom, 2 to 3 minutes. Flip the pieces and cook until browned on another side, about 2 more minutes.
Step 2
Decrease the heat to medium, add the lentils and stir to combine. Cook, stirring frequently, until the lentils are warmed through, about 2 minutes. Add the kale, water and vinegar, season to taste with salt and pepper (bearing in mind that kielbasa is salty and lentils may be, too) and cook, stirring frequently, until the kale has wilted some but still retains a green color, 2 to 3 minutes, adding more water if the mixture is looking dry.
Step 3
Remove from the heat, divide among the plates or shallow bowls, and serve.
Story continues below advertisement
Advertisement
Nutritional Facts
Per serving (1 1/2 cups)
Calories
423
Fat
17 g
Saturated Fat
3 g
Carbohydrates
46 g
Sodium
918 mg
Cholesterol
75 mg
Protein
30 g
Fiber
13 g
Sugar
7 g
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
From assistant recipes editor Olga Massov.
Tested by Olga Massov.
Published August 30, 2022
Related Recipes
ncG1vNJzZmivp6x7uK3SoaCnn6Sku7G70q1lnKedZL%2Bmr8ipnKxno6C2rbjErWStraKgsrp5yqKcpZqRqK5uuMSnq6Kko2Kur7CMpJilnV8%3D