Italian sausages roasted with garlicky braised kale and cabbage, then tossed together with a splash of vinegar. A hearty, comforting plate of crispy meat and greens.
- 1 bunch Kale
- 8 Italian Fennel Sausages
- 1 Head chopped Cabbage
- 8 Garlic Clove
- Sliced Onion
- Sliced Shiitake Mushrooms
- 1 cup Chicken Stock
- Salt
- Pepper
Preparation
- Preheat the oven to 350°F. Remove the stems from the kale and tear the leaves into 1-inch pieces, and coarsely chop half a head of cabbage. Combine the greens in a large baking dish with the thinly sliced garlic. (Optionally — and recommended — sauté the sliced onion and shiitake mushrooms first and add them too.) Coat the greens with olive oil, pour over ½ cup chicken stock, cover with foil, and bake until wilted, about 15 minutes. Remove the foil, season with salt and pepper, and bake until the cabbage is tender, about 20–25 minutes more.
- Meanwhile, heat a little olive oil in a large skillet over medium-high heat. Prick the sausages with a fork and cook until browned all over and cooked through, 10 to 12 minutes.
- When the greens are done, slice the sausages and toss into the greens with a splash of vinegar (sherry or red wine works well).
