From Eating Well, January/February 2008
3 tsp olive oil
12 oz cooked chicken sausage
1 large onion, thinly sliced
2 tbsp chopped garlic
Pinch of crushed red pepper, or to taste
2 1/2 cups water
1 1/2 cups red wine
1 cup lentils, preferably french green
12 cups chopped kale leaves, tough stems removed
1 tsp chopped fresh sage
1/4 tsp salt
fresh ground pepper to taste
Heat 1 tsp oil in a large skillet over medium heat. Add sausage and cook until browned on all sides, 4-5 minutes total. Transfer to a clean cutting board.
Add the remaining 2 tsp oil and onion to the skillet and cook until browned, 4-5 minutes. Add garlic and crushed red pepper and cook, stirring, until fragrant, about 15 seconds. Add water and wine, increase heat to high and bring to a boil, scraping up any browned bits. Add lentils, reduce heat to maintain a simmer, and cook, partially covered, for 40 minutes.
Add kale, sage, and salt and cook, covered, stirring occasionally, until the lentils and kale are tender, about 10 minutes more Slice the sausage and stir into the pan with the pepper. Cover and cook until heated through, about 2 minutes.