Kale and Sausage Saute

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READY IN: 20mins
SERVES: 2-4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Stem the kale and chop into smaller pieces.
  • Slice the onion and chop up the bell pepper and carrots. Cut the turkey keilbasa sausage into 1/4 inch rounds.
  • Heat oil in a large saucepan, or a large fry pan with high sides.
  • Add the garlic to the pan and let saute for about 30 seconds.
  • Add the onion, carrots, and bell pepper and cook until the onion becomes somewhat translucent and the other vegetables tender, about 5-7 minutes. Stir frequently so nothing burns.
  • Add the turkey keilbasa sausage and saute a minute more.
  • Add the kale and gently toss so that the other cooked vegetables become incorporated. Cook about 2-3 more minutes, just until the kale starts to become tender and slightly wilted.
  • Warning. Don't cook the kale too long or it will become tough and chewy. YUCK!
  • Sprinkle it with salt and pepper to taste.
  • Enjoy!
  • You may need more olive oil, and you can add more or less of any ingredient you like.
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