In order to bring you the best organic produce, some ingredients may differ from those depicted.
Italian sausage with spring vegetables
Paleo, Gluten-Free, Dairy-Free, Soy-Free, Family-Friendly
2 Servings, 610 Calories/Serving
In this paleo and gluten-free Mediterranean-inspired main course, rich Italian sausage comes together with artichoke hearts, fennel, and olives using only one pan.
In your bag
- ½ pound fresh loose mild Italian pork sausage
- 1 organic red onion
- 1 organic fennel bulb
- 1 or 2 cloves organic peeled fresh garlic
- ½ teaspoon Aleppo chile flakes (optional)
- ½ pound organic shredded kale
- ⅔ cup cooked quartered artichoke hearts
- ⅓ cup pitted Kalamata olives
- 1 wedge organic red or other cabbage (about 7 ounces)
- 1 tablespoon sherry vinegar
Calories: 610, Protein: 19g (38% DV), Fiber: 12g (48% DV), Total Fat: 37g (57% DV), Monounsaturated Fat: 44g, Polyunsaturated Fat: 7g, Saturated Fat: 8g (40% DV), Cholesterol: 70mg (23% DV), Sodium: 1480mg (62% DV), Carbohydrates: 45g (15% DV), Total Sugars: 11g, Added Sugars: 0g (0% DV).
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.
Wash produce before use
Cook the sausage
- Cut a small corner from the sausage packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
While the sausage cooks, prepare the vegetables.
Prep the vegetables
- Peel and thinly slice enough onion to measure 1 cup [2 cups].
- Cut the fennel lengthwise into quarters and cut away the core; cut the quarters lengthwise into ¼-inch-thick slices.
- Finely chop, press, or grate enough garlic to measure 1 teaspoon [2 tsp].
Cook the vegetables; finish the sausage
While the vegetables and sausage cook, prepare the remaining ingredients.
Prep the remaining ingredients; finish the dish
- Coarsely chop the artichoke hearts and olives, checking for any pits.
- Cut away any core from the cabbage; thinly slice the cabbage.
- Line a plate with paper towels.
- Measure the onion.
- Press the garlic (if you have a press).
- Measure the water for the vegetables and sausage.