Kamut With Andouille Chicken And Turkey Sausage, Sun-Dried Tomatoes, And Kale

3.1 from 7 ratings

A mixture of cool and spicy, this healthy recipe is flavor-packed and perfect for brunch, lunch, or dinner. Although it takes a little time to make, you can make it in bulk and keep in the the refrigerator to spice up your meals for the week. Click here to see Quinoa and Beyond: 7 Great Recipes.

Servings

servings

Kamut with Andouille Chicken and Turkey Sausage, Sun-Dried Tomatoes, and Kale

Ingredients

1 tablespoon olive oil
12 ounce fully cooked spicy andouille chicken and turkey sausage (4 links)
3 cup cooked kamut
1 cup water
1/2 cup sun-dried tomatoes, chopped
1/2 teaspoon crushed red chile pepper flakes
2 cup packed kale
2 teaspoon balsamic vinegar

Directions

Heat the olive oil in a large, deep skillet over medium-high heat. Add the sausage and cook, stirring frequently, until the sausage is browned lightly, about 3 minutes. Next, add the cooked kamut, water, tomatoes, and crushed red chile pepper flakes, and stir.
Place 1 cup of kale on top, cover, increase the heat to high, and cook until it wilts, for 2 minutes. Add the remaining kale, cover, and continue cooking until the kale is tender, about 7 more minutes. Add the balsamic vinegar and stir. Serve, and enjoy!