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Italian sausage with charred peppers, onions and elephant garlic

Italian sausage with charred peppers, onions and elephant garlic

Paleo, Gluten-Free, Dairy-Free, Soy-Free

2 Servings, 670 Calories/Serving

This classic Italian dish is a rustic mix of caramelized onions, peppers and fresh herbs that get a little kick from red pepper flakes and elephant garlic. The best part: leftover onions and peppers make a great condiment for next-day sandwiches or egg scrambles.

In your bag

1 bag serves 2 (2 bags serves 4)
  • 2 Italian sausages
  • 2 small yellow onions
  • 2 bell peppers
  • 1 clove elephant garlic
  • Small bunch oregano
  • ¼ teaspoon red pepper flakes
  • Small bunch parsley

Nutrition per serving

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Sear sausage, prep veggies

Heat skillet on medium-high with 1 tablespoon oil. Once oil starts shimmering, press sausage into skillet and cook, turning once, until lightly seared and brown on both sides, 6 to 8 minutes. Remove from heat and set aside. (The sausage does not need to be cooked all the way through at this point.) Meanwhile:
*Peel and thinly slice onions.
*Deseed and slice peppers lengthwise in ¼-inch slivers.
*Peel and thinly slice garlic.
*Pick oregano leaves off stems.

2

Cook veggies

In the same skillet, add onions and a few generous pinches of salt. Turn heat down to medium and add a little oil to the skillet if it’s too dry. Cover and cook until onions soften, 3 to 5 minutes. Toss in garlic, peppers, oregano and 1 cup water and stir to combine. Stir in red pepper flakes if you’d like a little spice kick. Cover once again and cook until peppers are soft, 8 to 10 minutes. Add sausages back into skillet and cook until veggies start to caramelize and sausage is cooked through, 5 to 7 minutes. Remove from heat.

3

Plate, garnish

Pick leaves off parsley stems and roughly chop. Divide onion and pepper mix between two plates, top with sausage (either whole or sliced) and garnish with parsley.