Recipe by Emily Bowen
3/4 bunch of kale
4 organic feta + spinach chicken sausage links (these are my favorite!)
1 cup shelled edamame
5 tbsp hemp seeds
4 tbsp pine nuts
1/2 cup goat cheese
1 lemon, juiced
1-2 tbsp olive oil + 1 tsp for frying sausages
dash garlic salt
Wash, dry, and remove kale from the stem/spine.
Place kale in a medium size bowl, and drizzle with 1-2 tbsp of olive oil (depends on how big your bunch of kale is) and a squeeze of one lemon. Grab your a food scissors and beginning cutting the kale into small, small pieces. While you do this, the olive oil and lemon should be getting mixed into the entire salad. The lemon not only adds flavor to this salad, but also helps take of the "bite" of the kale.
Microwave your frozen, shelled edamame according to the package instructions. If there is any water/moisture, be sure to drain it from the edamame.
Add the edamame, hemp seeds, pine nuts, and a dash of garlic salt to the kale, and set aside.
Slice your organic feta + spinach chicken sausage links into rounds. Heat a cast iron skillet with 1 tsp olive oil over low-medium heat. Add the sausage and let fry for 12-15 minutes (or until sausage is crispy and fully cooked), flipping/stirring every few minutes.
Add the cooked feta + spinach chicken sausage to the salad and top with goat cheese. I personally love the salad just like this, but if it seems a bit dry to you, drizzle with a little more olive oil, and DIG IN! Yum, yum, yum!