Sausage Kale and Chickpeas in Spicy Tomato Oil
 
 
Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 1 pound sausage (I used sweet chicken sausage)
  • ½ cup white wine
  • 1 ½ cups spicy tomato oil
  • One pound bunch of Tuscan kale, stemmed and chopped
  • Two 15-ounce cans chickpeas, rinsed and drained
  • Grated Parmesan,for serving
Instructions
  1. In a large stockpot, heat the olive oil over medium heat. Add the sausage and cook, turning occasionally, until browned on all sides, about 7 to 8 minutes. Add wine and ½ cup water and, using a wooden spoon, scrape up the brown bits from the bottom of the pot. Cook, turning sausage regularly, until liquid has reduced by half, about 5 to 7 minutes. Remove sausage from the pot and slice into ½ -inch thick pieces.
  2. Add the spicy tomato oil and another ½ cup of water to the pot. Return the sausage to the pot and reduce heat to medium-low. Stir the kale into the sauce and cook, stirring occasionally, until wilted, about 3 minutes. Stir in the chickpeas and cook until heated through, about 3 minutes. Season with salt to taste. Spoon into bowls and top with grated cheese and serve hot.
Recipe by Allons-Eat! at https://www.allonseat.com/sausage-kale-and-chickpeas-in-spicy-tomato-oil/