Crispy Sausages and Greens
Allergens: Gluten
Sausages pan-fried with kale and cabbage until everything crisps, the one-pan weeknight supper.
Ingredients
- Salt
- Black pepper
- Stock cubes 1 cup
- Cabbage 1 head
- Garlic 8
- Kale 1 bunch
- Mushrooms
- Onion
- Sausages 8
Method
- Preheat the oven to 350°.
- Remove the stems from one bunch of Tuscan kale and tear the leaves into 1" 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 (I'll sauté the onions and mushrooms in a cast iron baking dish right on the stove before adding to the greens).
- Coat the greens with some olive oil and pour ½ 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 (I like sherry or red wine).