Crispy Sausages and Greens

Pork · Irish classic.

Ingredients

• 1 bunch Kale
• 8 Italian Fennel Sausages
• 1 Head chopped Cabbage
• 8 Garlic Clove
• Sliced Onion
• Sliced Shiitake Mushrooms
• 1 cup Chicken Stock
• to taste Salt
• to taste Pepper

Method

1. Preheat the oven — Preheat the oven to 350°. Remove the stems from one bunch of Tuscan kale and tear the leaves into 1" pieces (mustard greens, collards, spinach, and chard are great, too).
2. Prep and chop — Coarsely chop half a head of green cabbage. Combine the greens in a large baking dish and add 4 cloves of thinly sliced garlic.
3. Add ingredients — Adding some sliced onions and shiitake mushrooms at this point is optional, but highly recommended (I'll sauté the onions and mushrooms in a cast iron baking dish right on the stove before adding to the greens).
4. Continue cooking — Coat the greens with some olive oil and pour ½ cup chicken stock or broth over everything.
5. Bake — Cover the dish with foil and bake until the greens are wilted, about 15 minutes.
6. Bake — Remove foil and season with salt and pepper. Continue to bake until cabbage is tender, about 20-25 minutes more.
7. Heat the pan — Meanwhile, heat a little olive oil in a large skillet over medium-high.
8. Continue cooking — Prick four sweet Italian sausages with a fork and cook until browned on all sides and cooked through, 10 to 12 minutes.
9. Continue cooking — When the greens are done, slice the sausage and toss into the greens with a splash of your favorite vinegar (I like sherry or red wine).

More Ireland recipes

• Boxty Breakfast
• Coddled pork with cider
• Corned Beef and Cabbage
• Ham hock colcannon
• Irish stew
• Mustard champ