2 teaspoons olive oil
1/2 small yellow onion, sliced into half moons (long, thin slivers)
2 precooked chicken sausages, sliced into 1/2” rounds
1/2 bunch kale, chopped into 1” pieces
1 tablespoon balsamic vinegar
Heat oil in frying pan.
Sauté onions for 5 minutes.
Add sausage and kale.
Cook for 5 minutes or until sausage is hot and kale becomes soft.
Remove from heat, sprinkle with balsamic vinegar and serve.
If you are a vegetarian, try substituting marinated tempeh for sausage. Cut tempeh into bite-size cubes, marinate in tamari or soy sauce for 30 minutes and follow the recipe using tempeh in place of sausage.