1 bunch dark greens (kale, beet greens, collards, Swiss chard)
2 medium chicken sausages (any flavor)
1 tablespoon extra-virgin olive oil
1 garlic clove, minced
1 cup cherry tomatoes, cut into halves
1 teaspoon lemon juice
½ teaspoon crushed red pepper (optional)
1/16 teaspoon sea salt
1/16 teaspoon freshly ground black pepper
tablespoon flax seed
1. Tear greens into 2-inch pieces. Place in a large bowl filled with water. Swish leaves around to remove any dirt. Drain and spin leaves in salad spinner. You may have to spin-dry in batches if you have a lot of leaves. The leaves do not need to be completely dry.
2. Cook chicken sausage according to package directions. Cut into bite-size pieces and set aside.
3. Heat olive oil in a large skillet over medium heat. Add garlic and sauté 1 minute. Add cherry tomatoes. Stir with wooden spoon until tomatoes soften. Add greens and turn with tongs until leaves wilt. (Beet greens and Swiss chard may need less time to wilt than kale and collards.) Sprinkle lemon juice and crushed red pepper, if using, onto wilted leaves. Add salt and pepper.
4. Reduce heat and add chicken sausage to pan. Sprinkle flax seed on top. Toss to combine. Divide between two bowls and serve.
—Submitted by Elizabeth Palumbo, Brooklyn, N.Y.
Nutritional facts per serving: 343 calories, 17g fat, 70mg cholesterol, 24g protein, 29g carbohydrates, 8g sugars, 6g fiber, 864mg sodium
This recipe originally appeared as Warm Skillet Salad with Dark Greens, Chicken Sausage and Cherry Tomatoes on Relish.com