Name: Chipolatas with kale and lentil salad
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Ingredients: 2 tablespoon olive oil; 16 pork chipolatas (see recipe tip); 1 onion, sliced; 1 bunch kale, leaves shredded, stalk chopped; 2 garlic cloves, crushed; 400 gram can lentils, drained, rinsed; 1/4 cup water; finely grated zest and juice of 1 lemon; 250 gram punnet cherry tomatoes, halved

Chipolatas with kale and lentil salad

Superfood kale is the perfect match for chipolatas in this tasty salad recipe! Ready in just 25 minutes, this salad is a great healthy, low-carb meal to put on the dinner table tonight

Serves 4

Prep

Cook

20M

Total

25M

This recipe first appeared in Woman’s Day.

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Ingredients

2 tablespoon olive oil

16 pork chipolatas (see recipe tip)

1 onion, sliced

1 bunch kale, leaves shredded, stalk chopped

2 garlic cloves, crushed

400 gram can lentils, drained, rinsed

1/4 cup water

finely grated zest and juice of 1 lemon

250 gram punnet cherry tomatoes, halved

Method

1.In a large frying pan, heat half the oil on medium. Cook chipolatas for 8-10 minutes, turning, until browned and cooked through. Transfer to a plate and keep warm.

2.In the same frying pan, heat remaining oil on medium. Sauté onion for 1 minute. Add kale stalks and garlic, cooking for 1-2 minutes until tender.

3.Stir kale leaves, lentils, water and lemon zest and juice through. Cook for 2-3 minutes until kale begins to wilt.

4.Mix in tomatoes and season. Serve chipolatas on kale and lentil salad.