Crispy Sausages and Greens

Method7 steps

1. 1

   Step 1: Heat the oven to 350°F (about 175°C). Wash the kale (1 bunch), remove its stems and tear all the leaves into roughly 1-inch pieces.

   Uses 1 bunch Tuscan kale, stemmed and torn in step 1

2. 2

   Step 2: Wash and coarsely chop the half head cabbage, removing the tough core. Peel and thinly slice all four garlic cloves. Combine all this cabbage, garlic and the prepared kale in a large baking dish.

   Uses All prepared kale leaves · ½ head green cabbage, coarsely chopped in step 2 · 4 garlic cloves, thinly sliced in step 2

3. 3

   Step 3: If using the optional onion and mushrooms, peel and slice the onion and clean and slice the shiitakes. Saute them in a little of the available olive oil until softened, then mix into the prepared greens. Coat all the greens with some more of the available olive oil and pour the full half-cup chicken stock (½ cup) over them, holding oil separately for the sausages.

   Uses All prepared greens and garlic · Some onion for optional saute, sliced in step 3 · Some shiitake mushrooms for optional saute, sliced in step 3 · ½ cup prepared chicken stock · Some available olive oil for optional saute and coating greens

4. 4

   Step 4: Cover the dish with foil and bake for about fifteen minutes until the greens wilt. Remove the foil and season the actual wilted greens with salt and black pepper to taste.

   Covered bake to wilt greens · 15 minUses The complete assembled greens dish · Salt for greens after the covered bake, to taste · Black pepper for greens after the covered bake, to taste

5. 5

   Step 5: Continue baking uncovered for twenty to twenty-five minutes more until the cabbage is tender. Cook the sausages in parallel while the greens bake.

   Finish uncovered greens bake · 25 minUses All uncovered greens

6. 6

   Step 6: While the greens bake, heat a little of the held olive oil in a large skillet over medium-high heat. Prick all four fresh sweet Italian sausages with a fork and cook for ten to twelve minutes, turning to brown every side, until fully cooked through and at least 71°C / 160°F inside.

   Fry fresh Italian sausages until fully cooked · 12 minUses 4 fresh sweet Italian fennel sausages · A little held olive oil for the sausage skillet

7. 7

   Step 7: Slice all four cooked sausages and toss them into the actual tender baked greens with the splash of sherry vinegar. Serve the complete finished dish hot.

   Uses All fully cooked greens · All four fully cooked sausages · A splash sherry vinegar for the finished dish