Pella — 1 bunch dark greens (kale, beet greens, collards or Swiss chard)
2 medium chicken sausages (any flavor)
1 Tbsp extra-virgin olive oil
1 garlic clove, minced
1 cup cherry tomatoes, cut into halves
1 teaspoon lemon juice
1/2 teaspoon crushed red pepper (optional)
1/16 teaspoon sea salt
1/16 teaspoon freshly ground balck pepper
1 Tbsp flax seed
1. Tear greens in 2-inch pieces. Place in a large bowl filled with water. Swish leaves around to remove any dirt. Drain and spin leaves in a salad spinner. You may have to spin-dry in batches if you have alot of leaves. The leaves do not need to be completely dry.
2. Cook chicken sausage according to package directions. Cut into bite-size pieces and set aside.
3. Heat olive oil in a large skillet over medium heat. Add garlic and saute 1 minute. Add cherry tomatoes. Stir with wooden spoon until tomatoes soften. Add greens and turn with tongs until leaves wilt. (Beet greens and Swiss chard may need less time to wilt then kale and collards.) Sprinkle lemon juice and crushed red pepper, if using, onto wilted leaves. Add salt and pepper.
4. Reduce heat and add chicken sausage to pan. Sprinkle flax seed on top. Toss to combine. Divide between two bowls and serve.