Crispy Sausages and Greens

Ingredients

• 4 Italian fennel sausages
• 1 bunch kale
• ½ head green cabbage
• 4 clove garlic
• ½ onion (optional)
• 4 oz shiitake mushrooms (optional)
• ½ cup chicken broth
• 2 tbsp olive oil
• ½ tsp salt
• ¼ tsp black pepper
• 1 tbsp vinegar (sherry or red wine) (optional)

Steps

1. Preheat oven to 350°F (175°C). Remove stems from kale, tear into 1" pieces, and coarsely chop cabbage. Thinly slice garlic.
2. In a large baking dish, combine kale, cabbage, and garlic. If using, sauté sliced onions and mushrooms in a skillet with a little olive oil before adding to the greens.
3. Drizzle greens with olive oil, pour chicken broth over them, and cover the dish with foil. Bake for 15 minutes until wilted.
4. Remove foil, season greens with salt and pepper, and continue to bake for 20-25 minutes more, until cabbage is tender.
5. While greens bake, heat a little olive oil in a large skillet over medium-high heat. Prick sausages with a fork and cook for 10-12 minutes, browning on all sides and cooking through.
6. Once greens are done, slice the cooked sausages and toss them into the greens. Add a splash of vinegar if desired.
7. Serve warm and enjoy this comforting dish.