Kale, Sausage & Lentil Skillet - cooking recipe

Ingredients

3 teaspoons extra virgin olive oil (divided)
1 (12 ounce) package precooked chicken sausage
1 large onion, thinkly sliced
2 tablespoons chopped garlic
1 pinch crushed red pepper flakes (to taste)
2 1/2 cups water
1 1/2 cups red wine
1 cup lentils, preferably French green
12 cups kale, chopped and stems removed
1 teaspoon chopped fresh sage
1/4 teaspoon salt
fresh ground black pepper, to taste

Preparation

In large skillet, heat 1 tsp of the oil over medium heat and cook sausages until browned on all sides, 4 to 5 minutes total. Transfer to a clean cutting board.
Add remaining 2 tsp oil and the onion to pan and cook until browned, 4 to 5 minutes.
Add garlic and crushed red pepper and cook, stirring, until fragrant, about 15 seconds.
Add water and wine, increase heat to high and bring to a boil, scraping up any browned bits.
Add lentils, reduce heat to maintain a simmer and cook, partially covered 40 minutes.
Add kale, sage and salt and cook, covered, stirring occasionally, until the lentils and kale are tender, about 10 minutes more.
Slice sausages and stir into pan along with pepper.
Cover and cook until heated through, about 2 minutes.