Red Kale and Dried Cranberries with Chicken Apple Sausage (Serves 1)
The red kale looked especially good on my last foraging trip. The red veins and the deep green leaves. Heating it with coconut oil and apple cider vinegar makes it glisten with goodness – taste goodness and nutrition goodness. Red Kale and Dried Cranberries with Chicken Apple Sausage is one of my all-time favorite meals and can be ready in just 15 minutes if you work really fast.
Prep Time and Cook Time: 15-20 minutes
1 bunch of red kale
Chicken apple sausage
1 sweet yellow onion
Apple cider vinegar
Dried cranberries infused with apple juice
Directions: Add 1 or 2 tablespoons of coconut oil to wok over medium heat. Chop onion into half-moon slices. Add to hot oil and cook several minutes until soft, stirring occasionally. Season with salt and garlic powder. Rinse kale. Strip leaf from stems, discard stems, and add to wok. Season with a dusting of salt and garlic powder. Splash apple cider vinegar generously over the kale. Let cook covered 5 minutes. Meanwhile, cut two chicken apple sausages into bite-sized pieces. Add sausage pieces and a big handful of dried cranberries to wok. Stir everything together. Add a splash of water if the wok is dry. Cover and let everything cook and heat through for a few minutes. Transfer everything to a bowl or plate and enjoy!
Note: The chicken apple sausage that I buy at Whole Foods comes five to a pack. I typically use four sausages to make kale with chicken apple sausage twice and then eat the last sausage with scrambled eggs at breakfast one morning. The sausage just needs to be heated through before eating because it is pre-cooked.
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