Sausage, Chard and Chickpeas

Menu:
Chicken Sausage, Chard & Chickpeas
Avocados

Sausage, Kale and Chickpeas Recipe:
1/2 tablespoon extra-virgin olive oil
1/2 pound reduced-fat sweet or hot Italian turkey sausages - we used chicken sausage
1/2 small onion, diced
1-1/2 garlic cloves, minced
3/4 cup lower-sodium chicken broth
1/2 (1-pound) bunch kale, stemmed and roughly chopped (3 to 31/2 cups) - we used chard
1/2 (15-ounce) can chickpeas, rinsed and drained
Salt and freshly ground black pepper

• Heat oil in a large saucepan over medium-high heat. Add sausages and cook until browned on all sides, turning occasionally, 6 minutes. Remove from pan and cut each sausage in half on the diagonal.
• Add onion and garlic to the same saucepan and cook over medium heat until softened and translucent, about 3 minutes. Add broth and bring to a simmer. Add kale, cover, and cook until wilted and softened, about 8 minutes.
• Add sausages and cook, covered, until no longer pink in the center, about 8 minutes. Add chickpeas and continue cooking, covered, until heated through, 2 minutes. Season to taste with salt and pepper and serve hot, spooning any remaining cooking liquid on top.

Recipe from The South Beach Diet Quick & Easy Cookbook.