1 bunch kale or chard, stems removed and leaves chopped
1/4 tsp. salt
Preheat the oven to 350˚F (180˚C).
In a large ovenproof skillet or dutch oven, heat 1 Tbsp (15 mL) canola oil and brown sausages on all sides. Transfer to a plate (they donʼt need to be cooked through at this point) and set aside. Add another 1 Tbsp (15 mL) oil to skillet and cook the onion over medium heat for 4-5 minutes, until soft and turning golden. Add garlic and cook for another minute. Add lentils, 2 1/2 cups (625 mL) stock and Italian seasoning, and stir to combine. Once stock is heated through, add tomatoes to skillet, and gently nestle sausages into mixture.
Cover skillet with a lid or foil, and transfer to the oven. Cook for 35 minutes. Remove lid, add more stock if needed, and cook uncovered for another 10 minutes. Take skillet out of oven, and move sausages to one side or set them aside on plate again. Stir chopped kale into the lentil mixture, ensuing kale is well distributed and coated with liquid. Return sausages to skillet. The lentil mixture should have a fair bit of liquid without being soupy. Add a little more stock to the pan if needed. Place the uncovered pan back in the oven for 8 -10 minutes, or until the kale is cooked through and tender.
Taste and add salt, if needed. Serve immediately in shallow bowls. If the sausages are very large, they can be cut into hearty slices or chunks before being served.
