Turkey Sausages With Kale And Chickpeas Food

MINESTRONE WITH KALE AND TURKEY SAUSAGE

Steps:

• Preheat the oven to 400 degrees F. Toss the bread on a baking sheet with 1 tablespoon oil and season with salt and pepper. Bake, tossing halfway through, until crisp, 15 to 20 minutes.
• Meanwhile, heat the remaining 1 tablespoon oil in a large pot or Dutch oven over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon, until browned in spots and no longer pink, 4 to 6 minutes. Add the onion, carrots, garlic, 1/2 teaspoon salt and a few grinds of pepper; cook until almost tender, 6 to 8 minutes.
• Add the kale and cook until just wilted, about 2 minutes. Stir in the tomatoes, chickpeas, pasta, broth and 4 cups water. Cover and bring to a boil, then reduce the heat and simmer until the kale is tender and the pasta is al dente, 3 to 5 minutes. Season with salt and pepper.
• Ladle the soup into bowls. Top with the croutons and season with pepper.

CHICKPEA, SAUSAGE, AND KALE PASTA

Steps:

• Cook pasta, then drain. In a skillet, cook sausage meat in 1 tablespoon olive oil until opaque, breaking up with a spoon. Add garlic and cook 30 seconds. Add chickpeas and cook 3 minutes. Add kale and wilt. Add pasta and Parmesan; season. Drizzle with olive oil and lemon juice.

CHICKPEA PASTA WITH SAUSAGE AND BABY KALE

Steps:

• Set a large pot of salted water to boil. When the water comes to a roiling boil, add the pasta and stir. Cook 5 to 6 minutes or following recommended package instructions. Reserve 1/3 cup salted pasta water before draining.
• While the water boils and the pasta cooks, prepare the sauce. Set a large skillet or braiser over medium-high heat. Heat the oil and sauté pancetta until browned, about 3 to 4 minutes.
• Add the sausage to the pan and using a wooden spatula or spoon break it apart as it cooks, about 5 minutes. Deglaze the pan with white wine. Stir in the garlic, lemon zest and lemon juice. Reduce the heat or turn off until pasta is cooked.
• When pasta is cooked and drained, transfer to the skillet over low heat and add the baby kale. The pan will seem very full with the baby kale at first, but it will wilt quickly. If you'd prefer more liquid to the sauce, add the reserved pasta water a little at a time until it thickens. Finish by sprinkling parmesan cheese over the pasta, lightly stirring it in.

KALE AND TURKEY SAUSAGE EGG BAKE

Steps:

• Heat oven to 350ºF.
• Spread dry stuffing mix onto bottom of 13x9-inch baking dish sprayed with cooking spray; top with sausage, kale, peppers and cheese.
• Whisk eggs and milk until blended; pour over ingredients in baking dish. Cover.
• Bake 1 hour 5 min. to 1 hour 10 min. or until knife inserted in center comes out clean.

TURKEY SAUSAGES WITH KALE AND CHICKPEAS

Steps:

• Heat oil in a large saucepan over medium-high heat. Add sausages and cook until browned on all sides, turning occasionally, 6 minutes. Remove from pan and cut each sausage in half on the diagonal. Add onion and garlic to the same saucepan and cook over medium heat until softened and translucent, about 3 minutes. Add broth and bring to a simmer. Add kale, cover, and cook until wilted and softened, about 8 minutes. Add sausages and cook, covered, until no longer pink in the center, about 8 minutes. Add chickpeas and continue cooking, covered, until heated through, 2 minutes. Season to taste with salt and pepper and serve hot, spooning any remaining cooking liquid on top.

SLOW COOKER TUSCAN SAUSAGE AND KALE SOUP

Steps:

• If using storebought sausages, remove casings and break up meat. If making your own, mix together sausage ingredients and break up. Add to slow cooker, along with rest of ingredients except for red pepper and kale.
• Cook on high for 6 hours or low for 8 hours. When ready to serve, stir in red pepper and kale, then let sit for 3-4 minutes. Serve and enjoy!

CALEB'S SAUSAGE, KALE & CHICKPEA SOUP

Steps:

• Heat up oil.
• Fry onions, garlic & sausage. Cook til sausages are no longer pink. (about 5 minutes).
• Add chicken broth & tomatoes. Bring to a boil.
• Add chickpeas, kale, bay leaves & seasonings.
• Return to a boil.
• Once it reaches boiling, reduce heat.
• Cover & simmer 10 minutes.
• Serve.