In order to bring you the best organic produce, some ingredients may differ from those depicted.
Italian sausage with spring vegetables
Paleo, Gluten-Free, Soy-Free, Dairy-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
Aleppo chile flakes, made from the semi-dried red Halaby chile, produce a floral and fragrant seasoning. Their heat level is relatively mild, especially compared with the red chile flakes you find at pizza joints. Named after the northern Syrian city of Aleppo, where they originate, Aleppo chile flakes are now more often sourced from Turkey. We love to sprinkle them into Mediterranean-inspired dishes like this one to add a subtle kick.
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.