2-4 links merguez sausage (about 1/2 pound), sliced
1 bunch red kale (about 1 pound), stemmed and cut into ribbons
1 15-ounce can chickpeas, rinsed and drained
1 tablespoon olive oil
1/4 cup water
salt and pepper
1/2 cup coarsely chopped cilantro
1 tablespoon sherry vinegar
1. Prep the sausage, kale and chickpeas.
2. Heat the olive oil in a large sauté pan over medium-high heat. When it’s hot and shimmering, add the merguez and stir. Leave it alone to brown 2 minutes. Stir and cook another minute. Add the kale and the water and cover the pan. Cook until the kale softens, 3-5 minutes.
3. Uncover the pan and stir. Season the kale with a light sprinkling of salt and pepper. Add the chickpeas and cook, stirring occasionally, until the kale is wilted but still bright green, 8-10 more minutes.
4. Remove the pan from the heat and stir in the cilantro and vinegar. Serve over rice, couscous or quinoa.