2 teaspoons olive oil
1/2 small yellow onion, sliced into half-moons (long, thin slivers)
2 precooked chicken sausages, sliced into 1/2” rounds
1/2 bunch kale, chopped into 1” pieces
1 tablespoon balsamic vinegar
If you are a vegetarian, try substituting marinated tempeh for sausage. Cut tempeh into bite-size cubes, marinate in tamari or soy sauce for 30 minutes and follow the recipe using tempeh in place of sausage.