The Washington Post

Skillet Turkey Kielbasa With Lentils and Kale

Skillet Turkey Kielbasa With Lentils and Kale 4.000

Photo by Rey Lopez for The Washington Post; food styling by Nicola Justine Davis for The Post

Aug 31, 2022

This skillet turkey kielbasa, lentil and kale dish is thrifty, tasty and requires minimal effort and time, making it a true weeknight dinner dream. The recipe is easy to adapt, too: Swap out kale for another hardy green, such as collards; use chicken, turkey or plant-based sausage in place of kielbasa; and try another vinegar, or even lemon juice instead of the apple cider vinegar.

Total time: 20 mins

Storage Notes: Refrigerate leftovers for up to 3 days.


Servings:
4

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings; makes about 6 cups

Ingredients
  • 2 tablespoons olive oil, plus more as needed
  • One (12-ounce) turkey kielbasa, sliced 1/4-inch thick
  • Two (15-ounce) cans lentils, rinsed and drained (or 3 cups cooked brown lentils)
  • 1 small bunch kale (5 ounces), stemmed and chopped
  • 1/2 cup water, plus more as needed
  • 1 1/2 tablespoons apple cider vinegar
  • Fine salt
  • Freshly ground black pepper

Directions

In a large skillet over medium-high heat, heat the oil until shimmering. Add the kielbasa and cook without moving until browned on the bottom, 2 to 3 minutes. Flip the pieces and cook until browned on another side, about 2 more minutes.

Decrease the heat to medium, add the lentils and stir to combine. Cook, stirring frequently, until the lentils are warmed through, about 2 minutes. Add the kale, water and vinegar, season to taste with salt and pepper (bearing in mind that kielbasa is salty and lentils may be, too) and cook, stirring frequently, until the kale has wilted some but still retains a green color, 2 to 3 minutes, adding more water if the mixture is looking dry.

Remove from the heat, divide among the plates or shallow bowls, and serve.


Recipe Source

From assistant recipes editor Olga Massov.

Tested by Olga Massov.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.

Nutritional Facts

Calories per serving (1 1/2 cups): 423


% Daily Values*

Total Fat: 17g 26%

Saturated Fat: 3g 15%

Cholesterol: 75mg 25%

Sodium: 918mg 38%

Total Carbohydrates: 46g 15%

Dietary Fiber: 13g 52%

Sugar: 7g

Protein: 30g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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