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Italian sausages with sweet peppers and baby kale

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Italian sausages with sweet peppers and baby kale

Gluten-Free, Soy-Free, Dairy-Free

2 Servings, 450 Calories/Serving

30 – 40 Minutes

In this healthy twist on the classic Italian dish of sausage with bell peppers, sweet potatoes and kale add an extra boost of flavor and antioxidants.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • Two 4-ounce fresh mild Italian pork sausages
  • 1 red onion
  • Peeled fresh garlic
  • 1 sweet potato
  • 1 yellow bell pepper
  • 3 ounces sweet frying peppers
  • Fresh thyme
  • ½ teaspoon sweet paprika
  • 1 cup diced tomatoes
  • ¼ pound baby kale
  • 1 teaspoon sherry vinegar
  • 1 ounce roasted almonds

Nutrition per serving

Protein: 28g (56% DV), Fiber: 10g (40% DV), Total Fat: 20g (31% DV), Monounsaturated Fat: 11g, Polyunsaturated Fat: 2.5g, Saturated Fat: 5g (25% DV), Cholesterol: 35mg (12% DV), Sodium: 920mg (38% DV), Carbohydrates: 43g (14% DV), Total Sugars: 11g, Added Sugars (sausages contain trace amounts of turbinado sugar): 0g (0% DV).
Contains: Tree Nuts

Instructions

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

Wash produce before use

1

Cook the sausages

  • Pat the sausages dry with a paper towel; prick in a few places with a fork.
In a large sauce pot over medium heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the sausages and cook, turning once, until well browned and cooked through, 5 to 6 minutes per side. Transfer to a cutting board to rest for 5 minutes, then cut the sausages on the diagonal into ½-inch-thick slices. Do not clean the pot.
While the sausages cook and rest, prepare the vegetables.

2

Prep the vegetables

  • Peel and thinly slice the red onion.
  • Finely chop, press, or grate enough garlic to measure 1 teaspoon.
  • Scrub or peel the sweet potato. Trim the ends and cut the potato in half lengthwise, then cut each half into ½-inch cubes.
  • Remove the stem, ribs, and seeds from the yellow bell pepper; thinly slice the pepper lengthwise.
  • Remove the stems and seeds from the sweet frying peppers; thinly slice the peppers crosswise.
  • Strip the thyme leaves from the stems.

3

Cook the vegetables and finish the dish

In the same pot used for the sausages, if dry, add 1 to 2 teaspoons oil and warm over medium heat until hot but not smoking. Stir in the onion, garlic, and paprika, season with salt and pepper, and cook until fragrant, 1 to 2 minutes. Add the sweet potato, bell pepper, frying peppers, thyme, and tomatoes and cook, stirring occasionally, until the potato is tender, 5 to 6 minutes.
Stir in the sausages and ½ cup water, season with salt and pepper, and cook until the liquid is slightly reduced and the sausages are warmed through, 1 to 2 minutes. Remove from the heat, stir in the kale and sherry vinegar, and season to taste with salt and pepper.
While the vegetables cook, prepare the almonds.

4

Chop the almonds

  • Coarsely chop the almonds.

5

Serve

Transfer the sausages and vegetables to individual plates, garnish with the almonds, and serve.

Ingredient IQ: Sweet frying peppers are a delicious treat in summer. Unlike thicker-skinned bell peppers, frying peppers have delicate skins that turn soft and almost creamy when quick-cooked.
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