1 tablespoon Extra-virgin olive oil
1 pound Reduced-fat sweet or hot Italian turkey sausages
1 Small onion, diced
3 Garlic cloves, minced
1.5 cups Lower-sodium chicken broth
1 (1-pound) bunch Kale, stemmed and roughly chopped (6-7 cups)
1 (15-ounce) can Chickpeas, rinsed and drained
Salt and freshly ground black pepper
Heat oil in a large saucepan over medium-high heat. Add sausages and cook until browned on all sides, turning occasionally, 6 minutes. Remove from pan and cut each sausage in half on the diagonal.
Add onion and garlic to the same saucepan and cook over medium heat until softened and translucent, about 3 minutes. Add broth and bring to a simmer. Add kale, cover, and cook until wilted and softened, about 8 minutes.
Add sausages and cook, covered, until no longer pink in the center, about 8 minutes. Add chickpeas and continue cooking, covered, until heated through, 2 minutes. Season to taste with salt and pepper and serve hot, spooning any remaining cooking liquid on top.