2 t. EVOO
1 ½ lbs spicy Italian sausage
2 shallots, peeled, halved, and sliced thin
3 garlic cloves, minced
10 oz curly kale, stemmed and chopped
¾ c. chicken broth
Salt and pepper
1 15 oz can lentils, rinsed
3 T. plain yogurt
2 T whole-grain mustard
1 T. water
1. Adjust oven rack to middle position and heat oven to 375 degrees. Heat oil in 12-inch skillet over medium-high heat until just smoking. Add sausage and cook until browned all over, approx.. 5-10 minutes. Transfer to warm plate.
2. Reduce heat to medium and add shallots and garlic to skillet. Cook until vegetables begin to brown, approx.. 3 minutes. Add kale, broth, ¼ t. salt, ¼ t. pepper. Cover and cook until wilted, approx.. 5-10 minutes.
3. Stir in lentils. Arranged browned sausage on top of lentil/kale mixture and transfer skillet to oven. Cook, uncovered, until sausage registers 160 degrees, approx.. 15 minutes.
4. Whisk yogurt, mustard and water together in bowl. Drizzle over top. Serve hot.