Chicken Sausage with Kale, Mushrooms, and Onions (Serves 2)
The Chicken Sausage in this recipe came from Whole Foods Market and was spiced with sun-dried tomatoes, fresh basil, black, white, and red pepper, oregano, thyme, roasted garlic, salt, and paprika. Whole Foods seems to rotate their offerings of sausage through a variety of special blends. Most any sausage would work, but you will probably not be disappointed if you find this one. The kale worked with onions and mushrooms, but I will probably add a handful of dried cranberries in the future to add a little sweetness. You don’t have to wait until next time. Try it and let me know how it goes.
Prep and cook time: 25 minutes
½ pound of chicken sausage
1 bunch of black kale
1 medium sweet yellow onion
8 ounces of mushrooms
Extra virgin olive oil
Apple cider vinegar
Chop onion and mushrooms into bite-sized pieces. Add two tablespoons of olive oil to a sauté pan over medium heat. Add onion and let cook for a few minutes to soften. Add mushrooms and stir in with onions. Cover and reduce heat to low. Let cook while you continue working.
Rinse kale well. Strip leaf from stems and discard stems. Add olive oil to a sauté pan over medium heat. Add kale to hot oil and stir around with a spatula. Add more oil as needed to keep the pan from becoming dry. Add more kale as it wilts until you have enough to fill two plates. Splash kale generously with apple cider vinegar to taste – maybe 1/4 cup. Transfer onion and mushrooms to pan with kale and stir together. Cover and reduce heat to low while you finish working with meat.
Pre-heat grill-pan or skillet over medium heat. Lay the sausage in the hot grill-pan and let that side sear until brown. Turn with tongs and let the second side sear. Keep turning until the sausage is brown on all sides. Transfer sausage and vegetables to plates and eat!
Printer friendly version: Chicken Sausage with Kale, Mushrooms, and Onions