Nothing better than a healthy rich casserole this time of year to keep the chills away.
This would be the perfect comfort food to eat with the family around a nice warm fire pit on a Friday or Saturday night.
Add a glass of Point Noir for the adults and hot chocolate for the kiddies and you have a wonderful night of fabulous food and drink coupled with hopefully great conversation and laughter.
Did I tell you the best sound in the world for me are my boys laughing, it just warms my heart and puts a smile on my face. Enjoy this easy to make hearty dish this weekend.
2 tablespoons olive oil
1 red onion, peeled and sliced
1 red pepper, seeds removed and cut into thin slices
1 yellow pepper, seeds removed and cut into thin slices
8 chicken sausages
2 garlic cloves, peeled and minced
1 cup low in sodium vegetable or chicken stock
1 tablespoon fresh thyme leaves or ½ teaspoon dried thyme
1 tablespoon freshly chopped parsley or ½ teaspoon dried parsley
1 tablespoon red wine vinegar
3 cups kale (or spinach), roughly chopped
How to cook:
Place a large saucepan over a low to medium heat, add the oil, when hot add the onions and peppers. Cook stirring for 4 to 5 minutes until the peppers and onions are soft.
Add the sausages and allow to cook for 5 to 6 minutes, turning the sausages to evenly brown on all sides.
Stir in the garlic and cook for 1 minute, then pour in the stock, bring to a boil, then reduce the heat to a simmer. Add the herbs and red wine vinegar and allow to simmer for 10 minutes to cook through the sausages and reduce the liquid to a sauce consistency.
Add the kale and allow to cook for 3 to 4 minutes, taste and season if necessary, remove from the stove and serve.