Saturday, February 19, 2011

Smoked Chicken Sausage and Roasted Kale


I love this dinner.  If you have been following my blog you know that I don't often pick recipes that only have a few ingredients.  I like the challenge of cooking.  There are weeks though that I wish I would make a simple menu that is quick and easy.

I adapted this dinner idea from one of my new favorite blogs, Peanut Butter Fingers.  We have very similar view points on health and fitness!  I really enjoyed kale, for the first time, while in Athens eating at Last Resort Grill.  One of my favorite restaurants.  Definitely check it out next time you visit the city that bleeds Red and Black!  Go DAWGS!

I love the chicken sausage from Trader Joe's because I can actually read all the ingredients.  It wasn't packed full of junk!

One link was perfect for me since I was eating solo on Thursday night.  Alex went down to SafeHouse to volunteer with the high school students at North Point's InsideOut and two other guys from our marriage small group.

I liked it so much that I plan on making it again for lunch today.  First on the list though is a short run in this amazing Atlanta weather.

Hope you enjoy!

Smoked Chicken Sausage and Roasted Kale

Fresh kale ready to be roasted (my new favorite way to eat veggies)!

Ingredients:

  • 1 bunch of kale
  • 1 package of Smoked Andouille Chicken Sausage 
  • Olive Oil
  • Garlic Salt
Directions:

Preheat oven to 375 degrees.

After rinsing kale under cold water, pull off leaves from rough stem.  Place in a bowl and drizzle with olive oil. Next sprinkle a little garlic salt and toss to coat.  Spread on a cookie sheet and roast in the oven at 375 for 10-15 minutes.  Our oven cooks super fast so mine took only about 10 minutes.  Keep an eye on it and stir frequently to allow it to get crispy all over.

While the kale is roasting, cut up the sausage links and cook over medium heat in a pan until browned.  



Serve sausage over yummy kale.

1 comment:

  1. I had chicken sausage tonight too! This looks great. And I agree, I like the challenge of cooking something a little more complicated.

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