In order to bring you the best organic produce, some ingredients may differ from those depicted.
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Chicken sausages and olive tapenade with sautéed kale and sweet potato
Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, No Added Sugar, Protein Plus
2 Servings, 640 Calories/Serving
30–45 Minutes
Cashews might just be the tastiest nut in the kingdom. But they’re even better when tossed in our smoky harissa spice blend, then mixed with a briny olive tapenade and spooned over juicy Italian sausages.
In your bag
- ¼ cup cashews
- Sunbasket harissa spice blend (granulated garlic - harissa powder - sweet smoked paprika)
- Sausage options:
- 2 fresh chicken sausages with roasted peppers and garlic (about ¼ pound each
- 2 fresh mild Italian pork sausages (about ¼ pound each)
- 1 organic yellow onion
- 1 organic white or other sweet potato
- 1 or 2 cloves organic peeled fresh garlic
- 1 bunch organic lacinato or other kale (about ½ pound)
- 1 ounce pitted Kalamata olives
- 4 or 5 sprigs organic fresh flat-leaf parsley
- 2 tablespoons sherry vinegar
Nutrition per serving
Calories 640, Total Fat 33g (42% DV), Sat. Fat 6g (30% DV), Trans Fat 0g, Cholest. 50mg (17% DV), Sodium 1040mg (45% DV), Total Carb. 62g (23% DV), Fiber 12g (43% DV), Total Sugars 14g (Incl. 0g Added Sugars, 0% DV), Protein 28g
Contains:
Tree Nuts (cashew)
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
Prep the cashews
- Using the bottom of a bowl or cup, lightly crush the cashews.
In a large frying pan over medium heat, warm 1 to 2 teaspoons until hot but not smoking. Add the cashews and harissa spice blend, season lightly with salt, and cook, stirring, until fragrant, about 30 seconds. Using a slotted spoon, transfer the cashews to a plate to cool. Do not clean the pan.
2
Prep and cook the sausages
- Pat the sausages dry with a paper towel; prick in a few places with a fork.
In the same pan used for the cashews, warm 1 to 2 tablespoons oil over medium-high heat 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 plate to rest. Do not clean the pan.
While the sausages are cooking, prepare the vegetables.
3
Prep and cook the vegetables
- Peel and thinly slice the onion to measure 1 cup [2 cups].
- Scrub or peel the sweet potato and trim the ends; cut the sweet potato in half lengthwise, then crosswise into ¼-inch-thick half-moons.
- Finely chop, press, or grate enough garlic to measure 1 teaspoon [2 tsp].
- Strip the kale leaves from the stems; coarsely chop the leaves.
In the same pan used for the sausages, if dry, add 1 to 2 tablespoons oil. Warm over medium heat until hot but not smoking. Add the onion and sweet potato, season with salt and pepper, and cook, stirring occasionally, until the onion is translucent and the sweet potato starts to brown, 8 to 10 minutes. Add the garlic and kale (the kale in batches if needed) and cook, stirring occasionally, until the kale has wilted, 4 to 5 minutes.
While the vegetables are cooking, prepare the olive tapenade.
4
Make the olive tapenade
- Coarsely chop the olives, checking for any pits.
- Strip the parsley leaves from the stems; coarsely chop the leaves.
In a small bowl, stir together the olives, cashews, parsley, half the sherry vinegar, and 1 tablespoon [2 TBL] oil; save the remaining vinegar for another use. Season to taste with salt and pepper.
Serve
Transfer the kale and sweet potato to individual bowls and top with the sausages. Garnish with the olive tapenade and serve.
Kids Can!
- Scrub the sweet potato.
- Press the garlic (if you have a press).
- Strip the kale leaves.
- Strip the parsley leaves.
- Stir the olive tapenade.