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.
Crispy sausages and greens is a rustic, satisfying one-tray-and-pan dinner — browned fennel sausages served over garlicky braised kale and cabbage. Hearty, wholesome and full of savoury depth, it's comfort food that's good for you too.
Prep 15 min
Cook 35 min
Total 50 min
Easy
- 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).
Tips from the ZestyPlate Kitchen
- Prick and brown the sausages well for crisp skins and deep flavour.
- Braise the greens with stock and garlic until tender but still vibrant.
- Sautéing onion and mushrooms first adds extra savoury depth (well worth it).
- A splash of vinegar at the end brightens the rich, savoury greens.
Frequently Asked Questions
Coarse Italian fennel sausages are ideal, but any good-quality flavourful sausage works well.
Yes — spring greens, chard or cavolo nero all work in place of (or with) the kale and cabbage.
Yes — use good veggie sausages and vegetable stock for the greens.
