Italian Sausage with Kale and Chickpeas

  • 1 pound fresh spicy Italian sausage, stabbed a couple times with a fork so fat will drain

  • 2 tablespoons unsalted butter

  • 1 onion, cut in half moons

  • 2 garlic cloves, minced

  • 1 pound of kale

  • 1 cup chicken broth

  • 15 ounces chickpeas

  • 2 tablespoons capers

  • 4 teaspoons red wine vinegar

  • goat cheese, optional

1) Add a tablespoons of olive oil to a dutch oven or large pot. Over medium heat, fry the sausage links for 6-8 minutes until they get brown all over but not cooked all the way through. Remove from the pot.

2) Add the butter. Once it melts, add the onions, sprinkle with salt and cook for five minutes. Then add the garlic and cook for one minute more

3) Add the broth, capers and kale and then rest the sausages on top. Grind salt and pepper into the pot. Put the lid on. Cook for a few minutes until the kale starts to wilt

4) Add the chickpeas and stir everything around so that it’s well combined. With the lid off, cook for about five more minutes. Once the sausages are cooked through it’s done

5) Remove the pot from the heat and let it rest five to ten minutes. Serve with a teaspoon of red wine vinegar and about an ounce of goat cheese on top if you’re into that