Crispy Sausages and Greens
Crisped fennel sausage over silky braised kale and shiitakes — greens with full conviction.
- Total
- 35 min
- Serves
- 4
An Irish skillet that treats greens like they matter: fennel sausages browned and broken over kale, cabbage, shiitakes and onion braised in chicken stock until sweet and silky. The sausage fat seasons the greens; the mushrooms add depth. One pan, big iron-rich flavor, no salad-bar penance involved.
Ingredients
- 1 bunch Kale
- 8 Italian Fennel Sausages
- 1 Head chopped Cabbage
- 8 Garlic Clove
- Sliced Onion
- Sliced Shiitake Mushrooms
- 1 cup Chicken Stock
- Salt
- Pepper
Instructions
- Preheat the oven to 350F. Remove the stems from one bunch of Tuscan kale and tear the leaves into 1-inch pieces (mustard greens, collards, spinach, and chard are great, too). Coarsely chop half a head of green cabbage.
- Combine the greens in a large baking dish and add 4 cloves of thinly sliced garlic. Adding some sliced onions and shiitake mushrooms at this point is optional, but highly recommended (saute the onions and mushrooms first for best results).
- Coat the greens with some olive oil and pour 1/2 cup chicken stock or broth over everything. Cover the dish with foil and bake until the greens are wilted, about 15 minutes. Remove foil and season with salt and pepper. Continue to bake until cabbage is tender, about 20-25 minutes more.
- Meanwhile, heat a little olive oil in a large skillet over medium-high. Prick four sweet Italian sausages with a fork and cook until browned on all sides and cooked through, 10 to 12 minutes.
- When the greens are done, slice the sausage and toss into the greens with a splash of your favorite vinegar (sherry or red wine work well).
Nutrition (per serving)
- Calories
- 450
- Protein
- 25 g
- Fat
- 30 g
- Carbs
- 20 g
Adapted from bonappetit.com. Rewritten and re-photographed by MealIdeas.
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