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Skillet Turkey Kielbasa With Lentils and Kale

A high-protein, one-skillet dinner with smoky turkey kielbasa, hearty lentils, and wilted kale, ready in about 20 minutes.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 460
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp olive oil plus more as needed
  • 12 oz turkey kielbasa sliced 1/4-inch thick
  • 2 cans lentils (15 oz each) rinsed and drained, or 3 cups cooked brown lentils
  • 1 small bunch kale (5 oz) stemmed and chopped
  • 0.5 cup water plus more as needed
  • 1.5 tbsp apple cider vinegar
  • fine salt to taste
  • freshly ground black pepper to taste

Equipment

  • large skillet
  • Measuring cup
  • cutting board

Method
 

  1. 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.
  2. Decrease the heat to medium, add the lentils, and stir to combine. Cook, stirring frequently, until the lentils are warmed through, about 2 minutes.
  3. Add the kale, water, and vinegar. Season to taste with salt and pepper, keeping in mind the kielbasa is salty and the lentils may be too. 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 looks dry.
  4. Remove from the heat, divide among plates or shallow bowls, and serve.

Notes

Refrigerate leftovers for up to 3 days. Collards can be used in place of kale, and chicken or plant-based sausage can replace the turkey kielbasa. Lemon juice can be substituted for apple cider vinegar.