You are here

Chicken Sausage with Kale

Chicken Sausage with Kale


  • 1 pound kale, tough stems and center ribs removed, leaves cut into thin ribbons
  • 4 teaspoons olive oil, divided
  • 1 pound uncooked chicken sausages
  • 1 medium onion, peeled, halved lengthwise and thinly sliced into crescents
  • 12 cups low-sodium chicken broth
  • 2 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes
  • 2 teaspoons finely grated lemon rind
  • 1 teaspoon lemon juice
  • 1/4 teaspoon salt


  1. Bring 2 cups of water to a boil in a large skillet. Add kale, cover and cook over medium-high heat for 10 minutes. Drain and set aside. Heat 2 teaspoons of oil in a large nonstick skillet over medium-high heat. Add sausages and onions; brown for 8 minutes. Transfer sausages to a plate. In same skillet add broth, garlic and red pepper flakes. Reduce heat to medium, then add kale. Cook, stirring occasionally, for 10 minutes. Add sausages, cover skillet, and continue cooking for 2 minutes, or until sausages are cooked through. Turn off heat and stir in 2 teaspoons grated lemon rind, 1 teaspoon lemon juice, salt and remaining 2 teaspoons of oil.

Nutrition Information

Per serving: 334 kcal cal., 14 g fat (3 g sat. fat), 2522 mg sodium, 3 g fiber, 3 g sugar, 35 g pro., 241 mg calcium, 5 mg iron. Percent Daily Values are based on a 2,000 calorie diet


Add a comment