Crispy Sausages and Greens
Savory roasted greens tossed with browned Italian fennel sausages, garlic and mushrooms — a hearty, comforting one-dish meal with bright vinegar finish.
Servings
4
Difficulty
Easy
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Ingredients
main
- 1 bunch kale
- 8 pcs Italian fennel sausages
- 0.5 head green cabbage
- 8 clove garlic
- 1 onion, sliced
- 1 shiitake mushrooms, sliced
- 236.6 ml chicken stock
- salt
- pepper
- olive oil
- vinegar (sherry or red wine)
Directions
- Preheat oven to 177°C (350°F).
- Remove stems from kale and tear leaves into ~2.5 cm pieces; coarsely chop cabbage.
- Combine kale and chopped cabbage in a large baking dish and add 4 cloves thinly sliced garlic; add sliced onion and shiitake mushrooms if using.
- Coat greens with olive oil and pour 236.6 ml divided: use 118.3 ml (0.5 cup) chicken stock over the greens.
- Cover dish with foil and bake until greens are wilted, about 15 minutes.
- Remove foil, season with salt and pepper, and continue to bake until cabbage is tender, about 20–25 minutes more.
- Meanwhile heat oil in a large skillet over medium-high, prick 4 sausages and cook, turning, until browned and cooked through, 10–12 minutes.
- When greens are done, slice cooked sausages and toss into the greens with a splash of vinegar; adjust seasoning and serve.