No need for a green salad to go with dinner tonight, the kale would suffice.
This dinner was perfect and just what I needed after the long drive home on a rainy winter evening. It was easy, fast and satisfying.
Hope the ingredients that inspired this recipe will inspire you for dinner tonight.
Sausage and Seasonal Vegetables
(Allow 1 or 2 links per person with 2 cups any combination of vegetables per person)
1/4 to 1/3 pound each link sausage: raw or smoked (preferably low-fat preservative free)
1 or 2 tablespoons olive or vegetable oil
Vegetables: (Amounts here are for one person.)
1 handful of red cabbage cut in large slices
1/4 to 1/2 of a yellow or red bell pepper cut in chunks or large slices
1/4 of a medium onion, sliced
1 hand full of torn kale leaves without woody stem
Splash of chicken broth or wine (up to 1/4 cup per person) to finish (optional)
Salt and pepper to taste
• Start link or links with a little oil in skillet large enough to include amount of vegetables to cook alongside for a one-pan meal. The link or links, particularly raw ones, should start first, as vegetables won't take as long to cook. Turn them to brown on all sides. While cooking sausage, prepare vegetables.
• Rinse vegetables: Submerge kale in water to remove any debris collect in ruffles and crannies of the leaves. Tear leafy parts away from the prominent center stem. (This woody stem can be composted for next year's garden or sliced and simmered into a long winter soup.)
• Cabbage, Brussels sprouts, potatoes and/or butternut or acorn squash will take a little longer to cook, so if including them, be sure to add them first after browning the sausage. Use a lid to cover and steam cook them for 3 to 5 minutes to soften them a little before adding remaining vegetables.
• What ever vegetables you choose, giving the sausage a head start orchestrates time for preparing the vegetables. Next add the peppers and onions stirring them into the mixture. Leave the mixture uncovered so that vegetables begin to caramelize. Stir them frequently.
• Add the kale leaves at the very end, stirring them in only long enough to brighten their green color. Finish with salt and pepper and a splash of broth or wine according to your taste.
Notes: Check the sausage with a meat thermometer. Poultry should register 180 degrees and pork 145 if using raw sausage links. ... For Southwest style try onions, peppers and butternut squash with drained black or pinto beans; Italian style: Grape tomatoes, onions, peppers with drained cannellini beans. Top with a bit of Parmesan or mozzarella cheese and some fresh basil.
Source: Sherrel Jones