2 andouille turkey sausages (or other turkey sausage with some spice)
2 tbsp olive oil
1 onion, chopped
1 yellow or red bell pepper, chopped
1 bunch lacinato kale, (also known as “dino kale”), coarsely chopped after stems removed
¼ cup white wine
½ tsp honey
½ tsp fennel powder
1 cup quinoa
14.5 oz can chopped tomatoes
1/4 cup feta cheese
salt and pepper to taste
Add 1 tablespoon olive to skillet and heat a skillet on medium high. Add the sausage to brown, stirring occasionally. Remove sausage when the outside is browned, 5 to 8 minutes. Set sausage aside on a plate to cool. After the sausage has cooled, slice it thinly to have ready for the dish.
Return the skillet to the heat, lower to medium. Add the other tablespoon olive oil, followed by the onion. Sauté for about 5 minutes until onions begin to soften.
Add the pepper to the skillet, cook for 3 to 4 minutes more.
Add the kale to the skillet in batches, stirring to incorporate with the onions and peppers. Stir in the cooking wine.
Let the wine cook into the vegetables for a couple minutes, then stir in the tomatoes along with the honey and fennel powder. Lower to medium low heat, then cover the skillet to braise the kale.
After 10 minutes of braising, remove cover and stir in the sausage. Cover again, and braise for another 10 minutes.
Cook the quinoa according to package instructions while the kale braises. Be sure to rinse the quinoa thoroughly in cold water before cooking. It is rinsed enough when the water running through is clear. The quinoa we had was simmered covered with two cups of water for about 20 minutes, at which time the water was absorbed into the grain.
To serve, scoop some quinoa onto a plate. Stir the sausage and kale mixture up well, then add a scoop or two over the quinoa. Sprinkle a bit of the feta cheese over the top. Repeat for your other servings. Enjoy!