- 1 tsp olive oil
- 2 small leeks, white part finely sliced
- 1 lb bison sausage
- 6 handfuls of kale
- Fresh cracked pepper to taste
In a skillet or frying pan, heat oil on medium. Add sliced leek, sautéing until softened. Add sausage and cook until heated and browned, flipping frequently. At the end, reduce heat to medium-low, add kale, cover, and cook for an additional 2-3 minutes until kale is wilted. Serve.