Make the most of kale in our sausage one-pot recipe, served with a quick, punchy gremolata on the side. A great, warming mid-week meal. Enjoy with mash
Ingreadient
- olive oil
- 8 meaty pork sausages
- 3 rashers streaky bacon, chopped
- 1 large red onion, finely chopped
- 100g cavolo nero, leaves stripped and torn into pieces, stems finely chopped
- 4 cloves garlic, chopped
- 2 tbsp tomato purée
- a glass (optional) red wine
- 175g Puy lentils
- 750ml chicken stock
- 400g tin cherry tomatoes
- 100g kale, leaves stripped
- a small bunch flat-leaf parsley, chopped
- 3 tbsp extra-virgin olive oil
- 1 lemon, zested and ½ juiced
Direction
- Heat a drizzle of olive oil in a casserole over a medium heat and brown the sausages until golden all over, then scoop out onto a plate. Tip in the bacon and fry until crisp and the fat has rendered, adding a little more oil if drying out.
- Add the onion, cavolo nero stems and a pinch of salt, and cook gently for 5-10 minutes or until soft, then add the garlic and cook for a minute. Stir in the tomato purée and cook for a further minute before adding the red wine, if using, and bubble for a few minutes until reduced by 1/2. Stir in the lentils, stock and tomatoes, and add back the sausages and any juices from the plate. Simmer gently for 45 minutes until the lentils are just tender.
- Mix together the parsley, extra-virgin olive oil and lemon zest and juice in a bowl with a little seasoning.
- Stir the kale and the cavolo nero leaves into the casserole with another 100ml of water and simmer gently, while stirring, for 10 minutes, until the cavolo nero is cooked.
- Spoon into bowls and serve with the gremolata scattered over.
