Italian sausages with kale, parsnips, and harissa-spiced cashews

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

Italian sausages with kale, parsnips, and harissa-spiced cashews

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

2 Servings, 730 Calories/Serving

30 Minutes

Parsnips have a sweetness similar to carrots but with an earthier, nuttier taste. We love the nuance they bring to this simple combination of sausage and kale. Most of their flavor is concentrated just beneath the skin, so use a light touch when peeling and don't take off too much of the outer layer.

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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.
  • 1½ ounces cashews
  • Cashew spice blend (harissa powder - granulated garlic)
  • Two 4-ounce mild Italian pork sausages
  • 1 yellow onion
  • ½ pound parsnips
  • 1 bunch kale
  • Peeled fresh garlic
  • 1 ounce Kalamata olives
  • Fresh flat-leaf parsley
  • 2 teaspoons sherry vinegar

Nutrition per serving

Calories: 730, Protein: 28 g, Fiber: 12 g, Total Fat: 42 g, Monounsaturated Fat: 23 g, Polyunsaturated Fat: 6 g, Saturated Fat: 11 g, Cholesterol: 45 mg, Sodium: 1560 mg, Carbohydrates: 66 g, Added Sugar: 0 g.
Contains: Tree Nuts


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

Wash produce before use


Toast the cashews

In a large pan over medium heat, warm 1 teaspoon oil until hot but not smoking. Add the cashews and toast, stirring, until golden brown, 3 to 5 minutes. Stir in the cashew spice blend and a pinch of salt; cook, stirring, until fragrant, about 30 seconds. Using a slotted spoon, transfer the cashews to a plate to cool; do not wipe out the pan.


Prep and cook the sausage

  • Pat the sausages dry with a paper towel; cut the links on the diagonal into 1-inch lengths.
In the same pan used for the cashews, warm 1 tablespoon oil over medium-high heat until hot but not smoking. Add the sausages and cook, stirring occasionally, until well browned and cooked through, 5 to 7 minutes. Using a slotted spoon, transfer the sausages to a paper-towel-lined plate. While the sausages cook, prepare the onion and parsnips.


Prep and cook the onion and parsnips

  • Peel and thinly slice the onion.
  • Scrub the parsnips and trim off their tops; cut the parsnips in half lengthwise, then crosswise into ¼-inch-thick half-moons.
In the same pan used for the sausages, add 1 tablespoon oil if dry; warm over medium heat until hot but not smoking. Add the onion and parsnips, season with salt and pepper, and cook, stirring occasionally, until the onions are translucent and the parsnips start to brown, 8 to 10 minutes. While the parsnips cook, prep the kale and garlic.


Cook the kale and garlic; finish the sausage

  • Strip the kale leaves from the stems; coarsely chop the leaves.
  • Finely chop, press, or grate enough garlic to measure 1 teaspoon.
To the pan with the parsnips, stir in the garlic and cook until fragrant, about 1 minute. Add the kale and season with salt and pepper. Pour in ¼ cup water, bring to a boil, reduce to a vigorous simmer, and cook until the kale is wilted, 3 to 5 minutes. Return the sausage to the pan and remove the pan from the heat. While the kale cooks, start the relish.


Make the olive-parsley relish

  • Coarsely chop the olives.
  • Strip the parsley leaves from the stems; coarsely chop the leaves.
In a small bowl, combine the olives, parsley, sherry vinegar, and 1 tablespoon oil; stir to mix.



Transfer the sausage, kale, and parsnip mixture to individual bowls. Garnish with the olive-parsley relish and toasted cashews and serve.

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