Wednesday, March 13, 2013


Sitting down at the table every night as a family and eating together is important at our house. It's the time for a nutritious, balanced meal, but it's also more than just food. Dinner time is learning table manners, talking about our day, and enjoying a moment to sit with each other between the grind of the day and the rush of the bedtime routine.

But who am I kidding. Getting dinner on the table and everyone there during the week is hard work. I'm at home during the day and it's still a challenge. And for those of you who work outside of the home, good for you for every night you don't order pizza and call it a night.

This is a meal that can help you avoid that. Browned smoked turkey sausage and chickpeas, with diced tomatoes and kale. Throw in an onion if you have one. It's healthy, one pot, quick, and delicious. Everyone at my house eats all of this, and the best part of it is how versatile it is. Switch out the kale for spinach. Trade chickpeas for white beans. Use broth instead of tomatoes. Add ground beef and black beans and top with grated cheese. The formula is simple: meat, beans, liquid, greens. Eat. Enjoy. You might even have time to practice those table manners.

Chop, drain. These are simple things.

Brown the sausage, onion, and chickpeas. Toasting the chickpeas makes them slightly crispy and super tasty.

Add the tomatoes, juices and all. Bring them to a boil.

Add the kale. It looks like too much. Don't worry! It will cook down.

See! Stir it, serve it. Weekday dinner.


Smoked Turkey Sauage with Kale and Chickpeas

1 smoked turkey sausage, cut into 1/2 inch rounds
1 onion, diced (optional)
2 cans chickpeas (also know as garbanzo beans), drained and rinsed
1 28oz can diced tomatoes, with juices
1 bunch of kale, roughly chopped (if the steams are thick, discard them)

In a large pan, brown the sausage and onion over medium high heat until sausage is slightly browned, about 7 minutes. Add the chickpeas. Stir and cook about 10 minutes, until chickpeas are toasted and some of  the skins are bursting. Add the can of tomatoes and their juices. Stir and allow to come to a boil. Add the kale and a generous amount of salt and pepper on top of the kale. Do not stir. Cover the pan, turn the heat down to low, and cook for 10-15 minutes. Remove lid, stir, and serve.

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