This is a quick winter’s dinner that was tasty and satisfying with minimal impact on our calorie intake for the day. Very, very lean handmade pork sausage, sided with some nutritionally-laden kale, and a little pick-me-up from blood orange. The sausage and orange slices were easily cooked in my nonstick Scanpan stovetop grill. The kale was chopped and given a quick sauté with mushrooms, shallots, and a touch of blood orange juice and zest and seasoned with salt and red pepper flakes. Took all of 15 minutes to put together and an hour to linger over at the table with heart-healthy red wine.