Italian sausages with braised kale, parsnips, and olive tapenade

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

One-Pan Meal

Italian sausages with braised kale, parsnips, and olive tapenade

Family-Friendly, Gluten-Free, Soy-Free, Paleo, Dairy-Free

2 Servings, 620 Calories/Serving

30–45 Minutes

This one-pan paleo-friendly and gluten-free dinner builds in the flavor step by easy step.

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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.
  • ¼ cup cashews
  • Sun Basket harissa spice blend (granulated garlic - harissa powder - sweet smoked paprika)
  • 2 fresh mild Italian pork sausages (about ¼ pound each)
  • 1 organic yellow onion
  • 2 or 3 organic parsnips (about 9 ounces total)
  • 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 teaspoons sherry vinegar

Nutrition per serving

Calories: 620, Protein: 28g (56% DV), Fiber: 9g (36% DV), Total Fat: 37g (57% DV), Monounsaturated Fat: 21g, Polyunsaturated Fat: 4g, Saturated Fat: 8g (40% DV), Cholesterol: 35mg (12% DV), Sodium: 840mg (35% DV), Carbohydrates: 52g (17% DV), Total Sugars: 10g, Added Sugars: 0g (0% DV).
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.

Instructions

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

Wash produce before use

1

Toast the cashews

In a large frying pan over medium heat, warm 1 teaspoon [2 tsp] oil 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 tablespoon 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 cook, 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 parsnips and trim the ends; cut the parsnips 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 tablespoon oil. 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 onion is translucent and the parsnips start 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 cook, prepare the olive tapenade.

4

Make the olive tapenade

  • Coarsely chop the olives.
  • Using the bottom of a bowl or cup, lightly crush the cashews.
  • Strip the parsley leaves from the stems; coarsely chop the leaves.
In a small bowl, stir together the olives, cashews, parsley, sherry vinegar, and 1 tablespoon [2 TBL] oil. Season to taste with salt and pepper.

Serve

Transfer the kale and parsnips to individual bowls and top with the sausages. Garnish with the olive tapenade and serve.
Kids Can!
  • Scrub the parsnips.
  • Press the garlic (if you have a press).
  • Strip the kale leaves.
  • Strip the parsley leaves.
  • Stir the olive tapenade.