Friday, March 6, 2015

Kale Balsamic Chicken Sausage over Lentils

If you ask anyone that knows me, I’m sure that they would be able to tell you that chicken sausage is one of my favorite foods! I could not have been more excited to find out that Bilinski’s was our first sponsor for the New Year. I got inspiration for this dish from an appetizer at my favorite restaurant. It was a cold day and it couldn’t have been more comforting. To me, this is a warm, hearty and healthy dish to have anytime.

Kale Balsamic Chicken Sausage over Lentils
by Sarah M.

2 celery stalks, finely chopped
1/2 small white onion, finely chopped
2 small carrots, sliced
2 cloves garlic, minced
Olive oil
1 Tablespoon good balsamic vinegar
1 cup green lentils
2 1/2 cup vegetable broth (use whatever broth/stock you have on hand)
1 bay leaf
Salt and pepper
Bilinski's Kale Balsamic Chicken Sausage
French bread, cut into thin slices
Gorgonzola cheese

Sauté the celery, onion, carrots and garlic in a bit of olive oil in a pan over medium-high heat until they become tender and begin to brown. Deglaze the pan with the balsamic vinegar. Toss in the lentils and stir; then add the broth, bay leaf and a few grinds of salt and pepper. Let simmer until the broth is almost absorbed and the lentils become tender (about 45-50 minutes or so.) Don't forget to take out the bay leaf before you serve.

Add the sausage to a sauté pan over medium-high until they become browned on all sides and hot all the way through.

Toast the thin French bread slices until they become crisp. Top with crumbles of Gorgonzola cheese and broil for a minute or so, just enough to let the cheese get soft and almost melty (watch carefully!)

Top the lentils with the sausage and serve with the Gorgonzola toast points.

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