![](\"https:\/\/healthyaging.net\/magazine\/wp-content\/uploads\/2016\/10\/60_cKellerKellerPhotography_SausageKale_CastIronCooking-1000.jpg\")
Sausage and Kale. Photo: Keller + Keller Photography<\/p><\/div>\n
Sausage & Kale with Lentils<\/h3>\n
Makes 4 to 6 servings<\/p>\n
- \n
- 4 cups dried brown lentils<\/li>\n
- 6 cups plus 1 tablespoon water<\/li>\n
- Salt<\/li>\n
- 1 tablespoon olive oil<\/li>\n
- 4 uncooked garlic sausages, split lengthwise<\/li>\n
- 1 bunch kale, roughly chopped<\/li>\n
- 5 garlic cloves, chopped<\/li>\n
- Salt and freshly ground black pepper<\/li>\n<\/ul>\n
Combine the lentils, 6 cups of water, and salt to taste in a small saucepan. Bring to a boil over high heat, then reduce to a simmer over medium-low and cook until lentils are tender, about 30 minutes. Drain and set aside.<\/p>\n
Heat a 12-inch cast-iron skillet over medium-high heat and add the oil. Add the sausages and roast, turning once, until browned and cooked through, 15 to 20 minutes.<\/p>\n
Meanwhile, using your hands, crush the kale until it\u2019s limp.<\/p>\n
When the sausage is cooked, add the crushed kale and garlic. Saut\u00e9, turning often, for 2 minutes.<\/p>\n
Add the remaining 1 tablespoon water, season to taste with salt and pepper, and cover. Let cook for 2 minutes, then uncover and add the lentils. Continue to cook, covered, until the lentils are warmed through, about 3 minutes.\n<\/div>\n