Dinner

Crispy Sausages and Greens

Name: Crispy Sausages and Greens
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Irish
Ingredients: 1 bunch Kale, stems removed and leaves torn into 1-inch pieces; 8 Italian fennel sausages; 1 head Cabbage, chopped; 8 cloves Garlic, thinly sliced; Onion, sliced, sliced; Shiitake mushrooms, sliced, sliced; 1 cup Chicken stock; Salt, to taste, to taste; Pepper, to taste, to taste; Olive oil, some; Vinegar, a splash

Crisp Italian fennel sausages are tossed with tender baked kale, cabbage, garlic, and optional shiitake mushrooms and onions.

50 min
650 kcal
Irish

Mellowpan tip: Makes 4 servings, so there’s room for leftovers. Plan them into your week.

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Ingredients

For 4 servings

Steps

Step 1:
Preheat the oven to 350°F.
Step 2:
Remove the stems from the kale and tear the leaves into 1-inch pieces.
Step 3:
Coarsely chop the cabbage.
Step 4:
Combine the kale and cabbage in a large baking dish, then add the thinly sliced garlic.
Step 5:
Optionally sauté the sliced onions and shiitake mushrooms in a cast-iron baking dish on the stove, then add them to the greens.
Step 6:
Coat the greens with olive oil and pour ½ cup chicken stock or broth over everything.
Step 7:
Cover the dish with foil and bake until the greens are wilted, about 15 minutes.
15 min
Step 8:
Remove the foil and season with salt and pepper.
Step 9:
Continue baking until the cabbage is tender, about 20 to 25 minutes more.
20–25 min
Step 10:
Meanwhile, heat a little olive oil in a large skillet over medium-high heat.
Step 11:
Prick the Italian fennel sausages with a fork and cook until browned on all sides and cooked through, 10 to 12 minutes.
10–12 min
Step 12:
When the greens are done, slice the sausages and toss them into the greens with a splash of your favorite vinegar, such as sherry or red wine vinegar.