Sauteed Kale with Sausage and White Beans

It's been a long while since I posted a recipe so I thought it was time. I will try to post a recipe every other week, staggered between my written blog posts.

Sautéed Kale with Sausage & White Beans over Barley  
  Serves 4 {adapted from An Edible Mosaic}















3 tablespoons olive oil
3/4 lb fully cooked chicken sausage (about 4-5 links), thinly sliced {I used a Gouda and garlic chicken sausage this time}
1 large sweet onion, halved and thinly sliced
1 lb kale, rinsed, tough center ribs removed, and chopped
1 cup low-sodium chicken stock (or water), plus more as needed
5 large cloves garlic, minced
1/2 teaspoon crushed red pepper flakes (more or less to taste)
1/4 teaspoon salt
1/4 teaspoon black pepper
1 (15 oz) can cannellini beans, rinsed and drained
1 1/2 tablespoons fresh lemon juice
shaved or finely shredded Parmesan cheese (optional)
1 cup Pearled barley (you can find in bulk food sections of health food stores, or use rice)

Rinse the pearled barley in a strainer. Place barley in a medium sized pot and cover with 3 cups of water. Add a dash of salt, cover and bring water to a boil. Once boiling, reduce heat to low and simmer approximately 30-45 min. Keep an eye on it to make sure pot doesn't boil over or burn once the liquid drastically reduces.

Meanwhile, heat oil in a large lidded skillet (I like to use a non-stick wok) over medium-high heat; add the sausage and cook until browned on both sides, about 5 to 7 minutes.  Use a slotted spoon to transfer the sausage to a bowl and set aside.

Turn heat down to medium, add onion, and cook until tender and starting to caramelize, about 7 to 10 minutes.  Turn the heat back up to medium-high, add the kale and chicken stock, cover the skillet, and cook until the liquid is evaporated and the kale is almost tender, about 8 minutes.  (If the skillet gets too dry before the kale is almost tender, add a bit more liquid as needed.)

Stir in the garlic, crushed red pepper flakes, salt, and pepper, and cook 3 minutes. Add the beans and browned sausage and cook until heated, about 1 to 2 minutes.  Spritz with lemon juice and turn off heat. Top with Parmesan cheese, if using {and I recommend you do, it's tasty!}. Serve over barley or rice.