Crispy Sausages and 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.

Remove the foil, season the greens with salt and pepper, and continue to bake until the cabbage is tender, about 20 to 25 minutes more.

Meanwhile, heat a little olive oil in a large skillet over medium-high heat. Prick 8 sweet Italian sausages with a fork. Cook them, turning occasionally, until they're browned on all sides and cooked through, which should take about 10 to 12 minutes.

Once the greens are done, slice the cooked sausages and toss them into the greens. Finish with a splash of your favorite vinegar; sherry or red wine vinegar both work well here.