Kamut With Andouille Chicken and Turkey Sausage, Sun-Dried Tomatoes, and Kale
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.
- 1 Tablespoon olive oil
- 12 Ounces fully cooked spicy andouille chicken and turkey sausage (4 links)
- 3 Cups cooked kamut
- 1 Cup water
- 1/2 Cup sun-dried tomatoes, chopped
- 1/2 Teaspoon crushed red chile pepper flakes
- 2 Cups packed kale
- 2 Teaspoons balsamic vinegar
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!