Greens with Chicken Sausages and Cashews

Since I am still fairly new to this meat eating business, I have found the easiest way for me to add meat protein to meals is by adding chicken sausages. I start with one of my favorite vegetarian dishes, add cooked sausages, and voila! A complete meal! This is by far my favorite easy meal to make when I have greens around. It works best with kale or collard greens, but a hearty spinach would also work (you would just want to cook the spinach less). My favorite is collard greens!

Ingredients:
-1 Medium leek, sliced in half the long way to remove dirt, then in to 1/4 slices up the leek

-2 Chicken sausages, sliced into coins

-1 Large bunch greens, ribs removed then chopped or sliced into ribbons

-2 Tbls. Cooking fat (clarifed butter, olive oil, animal fat)
-Handful of cherry tomatoes, sliced in half (8-10)
-1/2 Cup cashews
-Garlic salt to taste (start with 1/2 teaspoon)
-1/4-1/2 Teaspoon red pepper flakes (optional)

-Honey (optional)

Directions:
-Melt cooking fat over medium heat, then add in the chopped up leek.

-Cook for 3 minutes or until a bright lime green.

-Add in the sausages and cook for another 5 minutes.
-Turn your skillet down to low and add in your first batch of cut up greens. You will not be able to fit all your greens into the pan, so add some in and mix it around to cook it down, then add in more. Continue to do this until all the greens are in the pan. 

-It will take approximately 10-15 minutes for the greens to cook.
-Depending on what greens you cook with you may want to add a sweetener if the greens are a little bitter. I prefer to add a little drizzle of honey, but you could use sugar if you would like.

-Add tomatoes, 1/2 cup cashews, garlic salt, red pepper flakes.
-Cook a few more minutes until the greens are cooked to your liking.

This makes two servings. This is my favorite go-to-meal! I CRAVE it! If you are a fan of greens, give it a try. After you make it a few times, you could do it in your sleep.