Crispy Sausages and Greens
Oven-roasted greens (kale and cabbage) with Italian fennel sausages, garlic, and optional onions and shiitake mushrooms. The sausage is browned and sliced into the greens, finished with a splash of vinegar for brightness.
Pasos
- 1
Preheat the oven to 350°F 177 °C · 350 °F · Gas 4 · Fuego medio.
- 2
Remove the stems from the kale and tear the leaves into 1 inch pieces. Coarsely chop 1 head of green cabbage. Combine greens in a large baking dish and add 4 thinly sliced garlic cloves; if desired, add sliced onions and shiitake mushrooms. Toss with olive oil.
- 3
Pour 1/2 cup chicken stock over the greens, cover with foil, and bake until wilted, about 15 minutes.
- 4
Remove foil and season with salt and pepper. Continue to bake until the cabbage is tender, about 20-25 minutes more.
- 5
Meanwhile, heat a little olive oil in a large skillet over medium-high heat. Prick the sausages with a fork and cook until browned on all sides and cooked through, 10-12 minutes.
- 6
When the greens are done, slice the sausages and toss into the greens with a splash of vinegar (sherry or red wine).
- 7
Serve warm.
