In order to bring you the best organic produce, some ingredients may differ from those depicted.
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Italian sausages with tangy currant mostarda and wilted greens
Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Carb-Conscious, <600 Calories
2 Servings, 540 Calories/Serving
20–25 Minutes
In this easy dinner, Italian sausages, lightly cooked greens, and currant mostarda (a Sunbasket favorite) combine for a trifecta of flavor: sweet, salty, and tangy.
In your bag
- Sunbasket mostarda base (maple syrup - apple cider vinegar - Dijon mustard)
- 2 tablespoons currants
- Sausage options:
- 2 fresh mild Italian pork sausages (about ¼ pound each)
- 2 fresh chicken sausages with roasted peppers and garlic (about ¼ pound each)
- 1 head organic cauliflower
- 1 organic red onion
- ¼ pound organic grape or cherry tomatoes
- 1 bunch organic lacinato kale or other leafy greens
- 4 or 5 sprigs organic fresh flat-leaf parsley
Nutrition per serving
Calories 540, Total Fat 35g (45% DV), Sat. Fat 8g (40% DV), Trans Fat 0g, Cholest. 55mg (18% DV), Sodium 970mg (42% DV), Total Carb. 40g (15% DV), Fiber 11g (39% DV), Total Sugars 24g (Incl. 9g Added Sugars, 18% DV), Protein 24g
Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.
Instructions
Wash produce before use
1
Make the currant mostarda
2
Prep and cook the sausages
- Pat the sausages dry with a paper towel; prick in a few places with a fork if desired.
In a large frying pan over medium-high heat, warm 1 tablespoon [2 TBL] oil until hot but not smoking. Add the sausages and cook, turning once, until browned and cooked through, 5 to 6 minutes per side. Transfer to a cutting board to rest for 5 minutes, then cut on the diagonal into ¼-inch-thick slices. Do not clean the pan.
While the sausages are cooking and resting, make the cauliflower “rice.”
3
Make the cauliflower “rice”
- Cut the cauliflower lengthwise into quarters, discarding any leaves or thick stalks. Using a food processor fitted with the grater attachment, or the coarse holes of a box grater, coarsely grate the cauliflower. Alternatively, using a knife, cut the florets and tender stems into ¼-inch pieces.
In a large frying pan over medium heat, warm 1 tablespoon [2 TBL] oil over medium heat until hot but not smoking. Add the cauliflower, season with salt and pepper, and cook, stirring frequently, until the cauliflower starts to soften, 3 to 5 minutes [4 to 6 min]. Remove from the heat and season to taste with salt and pepper.
While the cauliflower "rice" is cooking and resting, start preparing the remaining ingredients.
4
Prep the remaining ingredients; cook the kale
- Peel and thinly slice enough onion to measure ½ cup [1 cup].
- Cut the tomatoes in half.
- Remove any coarse stems from the kale; coarsely chop the kale.
- Strip the parsley leaves from the stems; coarsely chop the leaves for garnish.
In the same pan used for the sausages, if dry, add 1 to 2 tablespoons oil. Warm over medium-high heat until hot but not smoking. Add the onion, season with salt and pepper, and cook, stirring occasionally, until starting to soften and brown, 2 to 3 minutes. Add the tomatoes and kale (the kale in batches if needed) and cook, stirring occasionally, until just tender, 3 to 5 minutes. Remove from the heat and season to taste with salt and pepper.
Serve
Transfer the kale and cauliflower “rice” to individual plates and top with the sausages. Garnish with the parsley and serve with the mostarda.
Kids Can!
- Measure the water for the mostarda.
- Measure the onion.
- Strip the parsley leaves.
- Garnish with the parsley.