Chicken Sausage Pepper Casserole
Serves 4
Nothing better than a healthy rich casserole this time of year to keep the chills away. This recipe is the perfect comfort food to eat with the family around a nice warm fire pit on a Friday or Saturday night. Add a glass of Point Noir for the adults and hot chocolate for the kids, and you have a wonderful night of fabulous food and drink coupled with great conversation and laughter. The best sound in the world for me is my boys laughing. It just warms my heart and puts a smile on my face. Enjoy this easy to make hearty dish.
Ingredients:
2 tablespoons olive oil
1 red onion, peeled and sliced
1 red pepper, seeds removed and cut into thin slices
1 yellow pepper, seeds removed and cut into thin slices
8 chicken sausages
2 garlic cloves, peeled and minced
1 cup low sodium vegetable or chicken stock
1 tablespoon fresh thyme leaves or ½ teaspoon dried thyme
1 tablespoon freshly chopped parsley or ½ teaspoon dried parsley
1 tablespoon red wine vinegar
3 cups kale, roughly chopped
How to make:
Place a large saucepan over a low to medium heat. Add the oil. When hot, add the onions and peppers. Cook stirring for four to five minutes until the peppers and onions are soft. Add the sausages and allow to cook for five to six minutes, turning the sausages to evenly brown on all sides.
Stir in the garlic and cook for one minute. Then pour in the stock, bring to a boil, and reduce the heat to a simmer. Add the herbs and red wine vinegar and allow to simmer for 10 minutes. The sausages should be cooked through and the liquid reduced to the consistency of a sauce.
Add the kale and allow to cook for three to four minutes. Taste and season if necessary. Remove from the stove and serve.