Crispy Sausages and Greens

Ingredients

• tuscan kale, stems removed, leaves torn into 2.5cm pieces
• 8italian fennel sausages, instructions reference 4; ingredient list says 8
• 1/2green cabbage, head, coarsely chopped
• 8 clovegarlic, thinly sliced; instructions reference 4 cloves
• onion, optional; sliced
• shiitake mushrooms, optional; sliced
• olive oil
• 1 cupchicken stock
• salt, to taste
• black pepper, to taste
• sherry vinegar, a splash, to finish

Method

1. 1

   Preheat the oven to 175C (350F). Remove the stems from the kale and tear the leaves into pieces. Coarsely chop the cabbage. Combine the greens in a large baking dish with the garlic (and optional onion and mushrooms if using).

2. 2

   Coat the greens with olive oil and pour the stock over everything. Cover with foil and bake for about 15 minutes until the greens are wilted.

3. 3

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

4. 4

   Meanwhile, heat a little olive oil in a large skillet over medium-high heat. Prick the sausages with a fork and cook until browned on all sides and cooked through, 10–12 minutes.

5. 5

   When the greens are done, slice the sausages and toss into the greens with a splash of sherry or red wine vinegar.