I know I am supposed to love kale, but I will freely admit that it’s not my favorite to eat “straight up.” Dishes like this, however, are the perfect way to get the nutritional benefits of kale without really knowing it. Any time you saute greens they reduce down and mix into whatever else you have going on very fluidly. My kids share my enthusiasm for kale, and they were completely unable to eat around the green stuff in this easy dinner.
This Cooking Light recipe feels like a pasta dish without the pasta; prepared polenta is a fun and easy way to shake things up a bit. It’s also super quick to prepare, which got this one onto the table in no time at all.
I suggest using spicy sausage or adding some crushed red pepper flakes to the sauce to give things a little kick. I also changed the proportions from the original recipe to yield more servings. The polenta gets a little crowded in the skillet, but it still worked well and tasted great.
As written this dish is gluten-free. While I love the broiled cheese to top it off it could certainly be made without it if you also want a dairy-free meal.
Sausage & Kale Skillet with Polenta
adapted from Cooking Light
1 tbs. olive oil
8 oz. sweet pork Italian sausage, casings removed
one tube prepared polenta, cut into 1/2 inch slices
8 oz. chopped kale or baby spinach
1 tbs. water
1/2 tsp.freshly ground black pepper
1/2 tsp. garlic powder
2 cups organic marinara sauce
4 oz. fresh mozzarella cheese, torn into small pieces
Preheat broiler to high.
Heat olive oil in a skillet over medium-high. Add sausage; cook 3 minutes, stirring. Remove sausage. Add polenta to pan; cook 5 minutes. Remove polenta.
Add kale, 1 tbs. water, pepper and garlic salt to pan. Cover; cook 2 minutes. Uncover; stir in sausage and marinara.
Nestle polenta, browned side up, into sausage mixture; sprinkle with cheese. Broil 2 minutes.