A Recipe for Yummy Health
She implied that it would taste good. She suggested that my body might eventually crave it. Kale: that hearty leafy green that Bob had once cooked to rubbery imperfection, scaring me off for almost a lifetime. And then I found it: Simla’s breakfast recipe for chicken apple sausage and kale.
I did everything wrong when I cooked the dish. I nearly burned the sausages so they were streaked with dark diagonals where nonstick pan met casing. The kale cooked so long that all the water evaporated off until there was nothing left to steam the greens. But when I was through, the hearty dish left, with the perfect blend of salt and sweetness, health and sustenance, shattered all worries of failure. This recipe was Suzanne-proof.
I took a bite and then another. Could kale really taste this good? Had I been the one to cook this little breakfast masterpiece? Oh my goodness, yes and yes. I felt like an enlightened genius. Really, wasn’t I incredibly cool for eating so healthy? How fabulous was I for cooking something so delicious? I knew I was paying Simla to help me have a month of healthy eating for a reason. She made kale—a green I swore to Bob I’d never eat again—look and taste good.
That dish was so delicious that it lingered in my imagination for 48 hours leaving a trail of craving in its wake. I had kale, kale, and kale on the brain. Simla was right. Kale had a magical staying power. I’m so crazy about the recipe that I wanted to share it with you all, and Simla has given me permission. Thank you, Simla!
Chicken Apple Sausage with Greens
Serves 1 generously
1/2 bunch of dinosaur (flat leaf) kale washed, destemmed, and torn into bite-size pieces
1/2 yellow onion, peeled and sliced into half moons (or smaller, if you prefer)
1 or 2 organic chicken apple sausages, based on hunger level (note: these are
frequently sold as precooked – check the package to confirm – this recipe assumes the sausages are precooked. If not, make sure to cook them through.)
1 tsp olive oil
1 TBS nutritional yeast (optional)
Sea salt & pepper to taste
1. Warm and brown the sausage in your preferred style in a medium skillet over low-medium heat (e.g. slice and brown the slices, or cut slits into the whole sausages and brown entire sausage, whole)
2. In a separate skillet (or use the same one for efficiency) over low-medium heat, sauté the onions in the olive oil until they are translucent, about 5-7 minutes. The longer you cook them, the sweeter they will become.
3. Add greens to the onions, stir until greens are wilted but remain bright green, about 6-8 minutes. Do not overcook. Taste-test until the leaves are cooked to your liking. You may add a splash of chicken stock or filtered water if
you want them a bit moister – but know that the leaves will also release moisture
4. When greens are done, sprinkle and stir in the nutritional yeast.
5. (Optional) You may sprinkle some umeboshi plum vinegar to taste. In this case, do NOT use the sea salt as it will end up too salty.
6. Add sea salt and/or pepper to taste.
Reprinted with permission from Simla Somturk Wickless, Delicious Health. For personal, non-commercial use only.