Sausage and Kale Skillet

$6.02 recipe / $1.51 serving

Hooray for quick skillet dinners! This one is so fantastically easy that it kind of feels like cheating. Between the Italian sausage and marinara sauce, the dish has all of the seasoning built in, so you don’t even have to measure out any extra herbs or spices. You’re pretty much just heating it all together and then it’s ready to eat!

You can bulk this recipe out further and probably make about 6 decent sized servings by stirring in some cooked pasta (I’d use 1/2 lb. dry), or by spooning this mixture over a bed of rice. It’s a pretty filling mix of ingredients, so I just skipped both and ate it plain. Not a fan of chickpeas? White beans would probably be pretty awesome in this, too.

Want to try a vegetarian version? I think sautéed eggplant or mushrooms would be a great replacement for the sausage, but you’ll want to add a teaspoon or so of Italian seasoning blend to make up for the lost spices. You’ll also need a little olive oil to sauté them in. I really can’t wait to try it with eggplant!

Sausage & Kale Skillet

Kale & Sausage Skillet

4.9 from 14 reviews
Sausage and Kale Skillet
 
Prep time
Cook time
Total time
 
Total Cost: $6.02
Cost Per Serving: $1.51
Serves: 4
Ingredients
  • ½ (19 oz.) package Italian Sausage $2.25
  • 1 bunch kale $0.99
  • 1 (15 oz.) can chickpeas $1.00
  • 1 cup marinara sauce $0.88
  • 1 cup shredded mozzarella $0.90 (sale!)
Instructions
  1. Squeeze the sausage from the casings into a large skillet (freeze the remaining links for later use). Cook the sausage over medium heat until fully brown. Break the sausage up into pieces as it cooks. It's okay if it sticks to the bottom of the skillet a little as it cooks.
  2. While the sausage is cooking, remove the woody stems from the kale, then slice it crosswise into thin strips. Rinse the kale well, then add it to the skillet. Stir it into the sausage and continue to cook until it is fully wilted (this happens within a few minutes).
  3. Drain and rinse the chickpeas. Add the chickpeas to the skillet and stir to combine. Pour the marinara sauce over the skillet, then top with the shredded cheese. Place a lid on the skillet and let it simmer until the cheese is melted (about 5-10 minutes).

 

Kale & Sausage Skillet

Step by Step Photos

Ingredients

This is all you need for this super quick skillet! I used only half of the sausage (the rest went in the freezer), half of the cheese, and about half of the jar of marinara. I used Lacinato kale (or dinosaur kale) because that’s what I had on hand. You can definitely use curly kale in its place with no modifications.

Brown Sausage

Squeeze half of the sausage into a large skillet and cook it over medium heat until fully browned. I didn’t add any extra oil to the skillet because sausage has quite a bit on its own. It’s okay if some of it sticks to the bottom of the skillet, it will dissolve off later.

Remove Stems

For most kale, the stem is super tough and woody, so you’ll want to remove them (especially for curly kale). Just take a sharp knife and run it along the stem to cut it out. Then, stack the leaves and cut across into thin strips.

Chop Kale

This particular bunch of kale had really soft stems, so I didn’t even bother removing them. Stack the leaves and cut across into strips. This will be slightly more difficult with curly kale because it’s so fluffy, but you can still do it. It’s easiest if you cut each leave into two long pieces when removing the stem. After chopping the kale, make sure to rinse it really, really well.

Wilt Kale

After the sausage has browned, stir in the kale. Continue to cook and stir until the kale has wilted. This happens pretty fast. It’s okay if the kale is still a little wet from rinsing. The water will turn into steam and help it wilt, plus it will help dissolve the browned bits of sausage off the bottom of the skillet.

Chickpeas

Drain and rinse the chickpeas, then add them to the skillet.

Marinara

Pour the marinara over top… (you can stir it in, if you want).

Melt Cheese

Lastly, sprinkle the shredded cheese over top, cover it with a lid, and let it simmer until the cheese has melted.

Kale & Sausage Skillet

And now it’s ready to eat! It may not be the prettiest dish in the world, but OMG is it ever flavorful and filling!

41 Comments

  1. Heather says:

    This recipe was meant to be! I found chickpeas for 50c per can after! I can’t believe how easy it was. I used turnip greens instead of kale, from frozen too, and it was perfect. This recipe isn’t too fussy but there’s a lot of flavor! My boyfriend was impressed too! Made 4 big portions! Yum!!

  2. Cara says:

    Hi Beth! I don’t have chick peas. Do think blackeye peas could be substituted instead? The kale,sausage, and mushrooms taste wonderful so far. We may not add the marinara sauce and cheese.

  3. Natalie says:

    This recipe is great! I made it with turkey Italian sausage and it was fantastic! Thank you for the quick healthy recipe!

  4. Wesley says:

    I made a manly version with:

    2lbs of sausage
    1 can chick peas
    1 can white beans
    3 cups sauce
    1lb shells

    Never paired up Italian sausage and kale, and it is amazing. Ended up with a full-sized pot to eat on all week. I work in the Permian Basin on long hours, so these type of simple, economic, and healthy skillet meals are life savers. Thanks Beth!

  5. Julia says:

    Hi Beth! What kind of herb is that in the finished picture?

  6. Tracy P says:

    My husband loves this and it has now been added to our rotation. Thanks :)

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