Otherby TheMealDBCrispy Sausages and GreensServes1Keep screen onSaveShare Cook my versionIngredientsServings−1+1 bunch Kale8 Italian Fennel Sausages1 Head chopped Cabbage8 Garlic CloveSliced OnionSliced Shiitake Mushrooms1 cup Chicken StockSaltPepperStepsStep-by-step0 of 6 done1Preheat the oven to 350°. Remove the stems from one bunch of Tuscan kale and tear the leaves into 1" pieces (mustard greens, collards, spinach, and chard are great, too). Coarsely chop half a head of green cabbage.2Combine the greens in a large baking dish and add 4 cloves of thinly sliced garlic.3Adding some sliced onions and shiitake mushrooms at this point is optional, but highly recommended (I'll sauté the onions and mushrooms in a cast iron baking dish right on the stove before adding to the greens).4Coat the greens with some olive oil and pour ½ cup chicken stock or broth over everything. Cover the dish with foil and bake until the greens are wilted, about 15 minutes. Remove foil and season with salt and pepper.5Continue to bake until cabbage is tender, about 20-25 minutes more.6Meanwhile, heat a little olive oil in a large skillet over medium-high. Prick four sweet Italian sausages with a fork and cook until browned on all sides and cooked through, 10 to 12 minutes. When the greens are done, slice the sausage and toss into the greens with a splash of your favorite vinegar (I like sherry or red wine).Source: TheMealDB
