IrishMain course
Crispy Sausages and Greens
Pan-fried Italian fennel sausages meet tender, baked greens in this straightforward dish. You'll start the kale and cabbage in the oven with garlic, onion, and mushrooms, letting them wilt and soften. While the greens bake, brown the sausages in a skillet until they're cooked through and crisp. A splash of vinegar at the end adds a welcome tang.
15 minServes 4
Method
5 steps · 15 min total
- 01
Prep Greens for Baking
Preheat your oven to 350°. Remove the tough stems from a bunch of Tuscan kale, then tear the leaves into roughly 1-inch pieces. Coarsely chop half a head of green cabbage. Combine the prepped greens in a large baking dish. - 02
Bake Greens
Add 8 cloves of thinly sliced garlic to the greens. If you're using them, now's the time to add sliced onions and shiitake mushrooms; you can sauté these in a cast iron dish on the stove first for extra flavor, then add them to the greens. Coat the greens with olive oil, then pour ½ cup chicken stock or broth over everything. Cover the dish tightly with foil and bake until the greens are wilted, about 15 minutes.
