Sausage and Kale Skillet

• •
  Italian Pork Sausage(539g)
• •
  Kale
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  Chickpeas, Canned, Drained(425g)
• •
  Pasta Sauce, Marinara, Canned(240g)
• •
  Mozzarella Cheese(240g)

  Part-skim mozzarella. Pre-shredded bags are convenient for meal prep.

Instructions

1. 1Squeeze the sausage from its casings into a large skillet and cook over medium heat for 7–9 minutes, breaking it into small pieces as it cooks. The sausage should be browned throughout with no pink remaining; some browning on the skillet bottom is fine.
2. 2While the sausage cooks, remove the woody stems from the kale and slice it crosswise into thin strips. Rinse the kale thoroughly.
3. 3Add the kale to the skillet with the cooked sausage and stir to combine. Cook over medium heat for 3–4 minutes, stirring occasionally, until the kale is fully wilted and darkened in color.
4. 4Drain and rinse the chickpeas, then add them to the skillet. Stir well to distribute evenly throughout the sausage and kale.
5. 5Pour the marinara sauce over the mixture and stir to combine. Bring to a gentle simmer over medium heat for 1–2 minutes.
6. 6Sprinkle the mozzarella evenly over the top of the skillet. Cover with a lid and cook over medium-low heat for 5–7 minutes until the cheese is completely melted and the mixture is bubbling gently around the edges.
7. 7Remove the skillet from heat and let rest uncovered for 2 minutes. Divide evenly into 4 airtight containers while hot, allowing steam to escape before sealing.