Crispy Sausages and Greens
A hearty one-pan dish of tender braised kale and cabbage topped with juicy, golden-browned Italian sausages. Simple weeknight comfort food with bold, savoury flavours.
Ingredients
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Italian Fennel Sausagesβ 320 g 4ΒΎ pcs
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Chicken Stockβ 239 g π§ 236.6 ml π₯ 1 cup
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Cabbageβ 300 g β pcs
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Onionβ 150 g π§ 1 pcs
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Garlic Cloveβ 40 g π§ 8 pcs
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Kaleβ 150 g None
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Shiitake Mushroomsβ 150 g 4ΒΌ pcs
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Pepperβ 1 g 1 pcs
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Saltβ 3 g π§ 2.5 ml π₯ Β½ tsp
Total nutrition
1298 kcal
* % Daily Value based on 2000 kcal diet.
Instructions
- Preheat the oven to 175Β°C. Remove the stems from one bunch of Tuscan kale and tear the leaves into roughly 2.5 cm pieces β mustard greens, collards, spinach, or chard work equally well. Coarsely chop half a head of green cabbage. Combine the greens in a large baking dish and add 4 thinly sliced garlic cloves.
- If using onion and shiitake mushrooms, sautΓ© them first in a cast-iron skillet over medium heat until softened, then add them to the greens. Drizzle everything with a little olive oil and pour 120 ml of chicken stock over the top. Cover the dish tightly with foil and bake until the greens are wilted, about 15 minutes. Remove the foil, season generously with salt and pepper, and continue baking until the cabbage is tender, about 20β25 minutes more.
- Meanwhile, heat a little olive oil in a large skillet over medium-high heat. Prick 4 sweet Italian sausages with a fork and cook, turning occasionally, until browned on all sides and cooked through, 10β12 minutes. Once the greens are done, slice the sausages and toss them into the baking dish. Finish with a splash of sherry or red wine vinegar and serve straight from the dish.
Source:
TheMealDB
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