In a large skillet, start 800 mL garbanzo beans (28oz, two cans) on high heat with a splash of olive oil. Stir intermittently until the beans start to brown, about 5 minutes.
A good use for a lot of kale!
Turn the heat down to medium and add 500 mL chopped onion (a medium onion) and 500 mL chunked sausage links (2 large links). Go for a sausage with strong flavor, and not too lean; as the fat renders out of the sausage, it’ll season the rest of the dish.
Cook the sausage through, then add 1 L chopped kale (8 cups). This will seem like way too much, and likely overflow your skillet. It should take just a few minutes for the kale to cook down. Its color should also become visibly brighter.
This recipe is great for lunch the next day! It’s pretty healthy, it reheats well, and it fills you up without making you tired.