This is not so much a recipe, but something I put together for dinner in about 10 minutes and it tasted fabulous!  A good friend asked me this weekend how I use kale and oh boy, let me tell you I could talk all day about kale!  Hopefully I toned it down enough because I don’t want to drive all of my friends away with my fascination with this leafy green vegetable!  I currently have 10 kale plants in my very small garden…so let’s just say I like kale and leave it at that.   But this recipe is very versatile and any leafy green vegetable can be substituted.  I like kale here because it holds it’s texture and does not wilt as much as other leafy greens when cooked.  But play with it and use what you like and have on hand.  I also think the fresh herbs really add to the dish.

Ingredients:

1 lb sausage (or use turkey sausage, ground turkey or ground beef)

1/2 onion, chopped

2-4 cups of chopped kale, ribs removed

1 can (15 oz) white beans, drained and rinsed

10 cherry tomatoes, chopped or halved

1 tablespoon balsamic vinegar

1 tsp fresh thyme (rosemary or sage would work here)

1/3 cup chicken or vegetable stock

salt and pepper to taste

Saute the loose sausage and onion in olive oil or coconut oil.  Add the rest of the ingredients until the kale is tender and the beans and tomatoes are cooked through.  Add the stock to desired consistency.  I just added a small amount to prevent dryness.  This dish is also great for leftovers.  Eat the leftovers over a bed of greens or scramble with eggs for breakfast!