Grilled Chicken Sausages with Shredded Kale and Pecorino

Ingredients

• 3 tablespoons olive oil, divided
• 1½ pound fresh chicken sausages
• 1 bunch Tuscan kale, sliced (about 4 cups)
• 1 small shallot, finely chopped
• 1 ounce Pecorino, finely grated (about ¼ cup)
• 1 tablespoon fresh lemon juice
• Kosher salt and freshly ground black pepper
• Whole grain mustard (for serving)

Steps

1. Heat 1 Tbsp. oil in a large skillet over medium heat. Cook sausages, turning occasionally, until browned and cooked through, 12–15 minutes.
2. Meanwhile, toss kale, shallot, Pecorino, lemon juice, and remaining 2 Tbsp. oil in large bowl; season with salt and pepper.
3. Serve sausages and kale mixture with mustard.