- 4 cups dried brown lentils
- 6 cups plus 1 tablespoon water
- 1 tablespoon olive oil
- 4 uncooked garlic sausages, split lengthwise
- 1 bunch kale, roughly chopped
- 5 garlic cloves, chopped
- Salt and freshly ground black pepper
- 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.
- 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.
- Meanwhile, using your hands, crush the kale until it’s limp.
- When the sausage is cooked, add the crushed kale and garlic. Sauté, turning often, for 2 minutes.
- 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.
More from Cast Iron Cooking:• Cast-Iron Peach Crisp Recipe • Cast-Iron Spanokopita Recipe
Excerpted from Cast-Iron Cooking (c) Rachael Narins. Photographs by (c) Keller + Keller Photography. Used with permission of Storey Publishing. Buy this book from our store: Cast-Iron Cooking.
In Cast-Iron Cooking (Storey Publishing, 2016), by Rachael Narins, learn to get the most from your cast-iron cookware with 40 fabulous recipes especially designed for cast iron, from a full English breakfast to chilaquiles, pan pizza, cheesy beer fondue, Korean fried chicken, vegetarian chili, mango curry, party nuts, two kinds of cornbread, baked apples, gingerbread — and the perfect grilled cheese sandwich! You’ll also learn how to buy the cast-iron pots and pans that are right for you and how to care for them successfully.
You can purchase this book from the Mother Earth Living store: Cast-Iron Cooking.
Sausage and Kale, paired with lentils, is a hearty dish. Crushing the kale a little with your hands softens it and makes the texture more manageable. Leftovers can be chopped up and added to a rich chicken stock for a filling soup.