Kale and Sausage Saute

Heat a large skillet, wok or other stove top pan to medium. Option – spray it with a touch of spray oil, but not necessary for the sausage.

Crumble the Italian sausage links into the pan and let brown nicely. Cook for about five minutes, or until cooked through. Let the Italian sausage drain while you move on.

Leave enough of the sausage fat in the pan to cover the bottom of your pan, but no more. Turn the pan down to low-medium low and add onions. Let the onions cook at a low temperature, caramelizing, about ten minutes or until you have no more patience. Add the garlic, cumin, red pepper flakes and salt and freshly ground pepper to taste.

Poor the beer or liquid of choice into the pan and scrape the bottom of the pan, deglazing the browned bits. Let the liquid reduce for a few minutes after it has come to a boil.

Add the can of drained and rinsed chickpeas and toss in the liquid. At the very end, add the chopped kale and cook for about two minutes. You want the kale to have body to it still, as the heat of the saute will continue the cooking.

This can be eaten by itself, or tossed with pasta, rice, or any grain of choice. Serve and eat right away.