10 to 12 ounces red chard
3 teaspoons vegetable oil, divided
1 pound kielbasa or smoked sausage
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1 medium onion, minced
2 medium cloves garlic, minced
1 ¼ teaspoons smoked paprika or regular paprika
1 can (14.5 ounces) diced tomatoes, drained
5 sprigs fresh thyme, tied together with kitchen twine
1 cup lentils du Puy, picked over and rinsed (see note)
1 can (14 ounces) low-sodium chicken broth plus water to equal 3 cups
½ teaspoon kosher salt
Freshly ground black pepper
2 medium green onions, thinly sliced on the diagonal
1. Wash chard and shake off excess water. Separate leaves from stems. Chop both coarsely but keep separated. Heat 1 teaspoon oil in a 12-inch skillet or Dutch oven over medium-high heat until shimmering. Add chard leaves and sauté until wilted, about 2 minutes. Transfer to a plate and set aside.
2. Cut kielbasa into 4 equal lengths, then split lengthwise to make 8 pieces. Heat another teaspoon oil in the pan. Carefully lay sausage in the skillet, cut-side down, and cook until browned, about 4 minutes. Transfer to a plate.
3. Add remaining teaspoon oil to pan; add onion and chard stems. Cook, scraping browned bits off the bottom and edges of skillet, until vegetables have softened, about 5 minutes.
4. Add garlic and paprika; cook until fragrant, about 1 minute. Add tomatoes and thyme; cook 1 minute. Stir in lentils, broth and water; bring to a simmer. Cover, reduce heat to medium-low and cook at a gentle simmer until lentils are almost tender but still a little crunchy, about 35 to 50 minutes. (The cooking time will depend on the age of the lentils.)
5. Add sautéed chard and kielbasa to lentils and continue to cook, covered, over low heat until the lentils are completely tender, about 10 minutes. Remove from heat and discard thyme bundle. Season with salt and pepper to taste. Sprinkle with green onions and serve immediately.
Note: Lentils du Puy are the tiny green lentils from France. Regular brown lentils can be substituted, but red lentils are too soft for this dish.
From “Cover & Bake: Casseroles, Pot Roasts, Skillet Dinners and Slow-Cooker Favorites” by the editors of Cook’s Illustrated