Chickpeas With Merguez Sausage And Kale

by brys on October 7, 2011 · 1 comment

serves 2

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. ray ban collection 2013 homme Prep the sausage, kale and chickpeas.

2. asics chaussures Heat the olive oil in a large sauté pan over medium-high heat. nike air max pas cher When it’s hot and shimmering, add the merguez and stir. adidas zx flux Leave it alone to brown 2 minutes. 2018 nike air max Stir and cook another minute. Add the kale and the water and cover the pan. Adidas Soldes Cook until the kale softens, 3-5 minutes.

3. nike soldes Uncover the pan and stir. chaussure adidas 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.

{ 1 comment… read it below or add one }

Alex September 7, 2011 at 9:15 pm

I had a bunch of rainbow chard sitting in my fridge waiting to be cooked so I modified this recipe for that, left out the sausage to keep it veggie, and loved it. Very light, fresh dish, perfect for this amazing spring night in DC. I also diced up the chard stems for some added crunchiness and put a few dashes of the sherry vinegar on the rice. Thanks for the idea.

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