Ingredients
1 Tablespoon extra virgin olive oil
12oz smoked sausage (I used Johnsonville)
4 cups chopped lacinato kale
1 large shallot, chopped
2 tablespoons chopped fresh sage
salt and pepper
1 cup apple cider
1 cup chicken broth
1 cup quinoa, rinsed very well under cold running water
1/4 cup dried cranberries (optional)
Preparation
Heat oil in a large skillet over medium-high heat then add sausage, kale, shallot, and sage. Season lightly with salt and pepper then saute until sausage begins to turn golden brown and kale is tender, 5-7 minutes. Add cider and chicken broth then turn heat up to bring to a boil. Add rinsed quinoa, place a lid on top, then turn heat down to medium and simmer until quinoa has absorbed all the liquid and is tender, 20-25 minutes. Remove skillet from heat then stir in cranberries and let sit with the lid on for 5 minutes before serving.
