Turkey Sausages With Kale And Chickpeas

• 1 tbsp extra-virgin olive oil
• 1 lb reduced-fat sweet or hot Italian turkey sausages
• 1 small onion, diced
• 3 garlic cloves, minced
• 1.5 cups lower-sodium chicken broth
• 1 (1-lb) bunch kale, stemmed and roughly chopped (6-7 cups)
• 1 (15-oz) can chickpeas, rinsed and drained
• Salt and freshly ground black pepper

1. Heat oil in a large saucepan over medium-high heat. Add sausages and cook until browned on all sides, turning occasionally, 6 minutes. Remove from pan and cut each sausage in half on the diagonal.
2. Add onion and garlic to the same saucepan and cook over medium heat until softened and translucent, about 3 minutes. Add broth and bring to a simmer. Add kale, cover, and cook until wilted and softened, about 8 minutes.
3. Add sausages and cook, covered, until no longer pink in the center, about 8 minutes. Add chickpeas and continue cooking, covered, until heated through, 2 minutes. Season to taste with salt and pepper and serve hot, spooning any remaining cooking liquid on top.

extravirgin olive oil, sweet, onion, garlic, lower, kale, chickpeas, salt

Taken from www.epicurious.com/recipes/member/views/turkey-sausages-with-kale-and-chickpeas-50069007 (may not work)