Italian sausage with fennel, artichokes, kale, and red cabbage
20-Minute Meal

Italian sausage with fennel, artichokes, kale, and red cabbage

Gluten-Free, Dairy-Free, Soy-Free

2 Servings, 660 Calories/Serving

20 Minutes

In this gluten-free Mediterranean-inspired main course, rich Italian sausage comes together with artichoke hearts, fennel, and olives using only one pan.

In your bag

1 bag serves 2 (2 bags serves 4)
  • 10 ounces fresh loose mild Italian pork sausage
  • 1 red onion
  • 1 fennel bulb
  • 1 or 2 cloves peeled fresh garlic
  • 1 bunch kale (about ½ pound)
  • ½ teaspoon Aleppo chile flakes (optional)
  • ¾ cup cooked quartered artichoke hearts
  • ⅓ cup pitted Kalamata olives
  • 6 ounces shredded red cabbage
  • 1 tablespoon sherry vinegar

Chef's Tip

To get dinner on the table even more quickly, in Step 2, start cooking the onion, fennel, and garlic while you continue prepping the kale.

Nutrition per serving

Calories: 660, Protein: 21g (42% DV), Fiber: 13g (52% DV), Total Fat: 41g (63% DV), Monounsaturated Fat: 34g, Polyunsaturated Fat: 5g, Saturated Fat: 10g (50% DV), Cholesterol: 90mg (30% DV), Sodium: 1580mg (66% DV), Carbohydrates: 46g (15% DV), Total Sugars: 12g, Added Sugars: 0g (0% DV).

Sodium does not include pantry salt; for reference, ¼ teaspoon kosher salt added to the recipe averages 240mg per serving, or 10% DV). Not a significant source of trans fat.


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

Wash produce before use


Brown 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.
In a large frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the sausage and cook, stirring to break up the meat, until browned but not yet cooked through, 3 to 4 minutes. Using tongs or a slotted spoon, transfer the sausage to a paper-towel-lined plate. Do not clean the pan.
While the sausage cooks, prepare the vegetables.


Prep the vegetables

  • Peel and thinly slice the red onion.
  • 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.
  • Strip the kale leaves from the stems; coarsely chop the leaves.


Cook the vegetables; finish the sausage

In the same pan used for the sausage, heat the residual oil over medium-high heat until hot but not smoking. Add the onion, fennel, garlic, and as much Aleppo chile as you like. Season with salt and pepper and cook, stirring occasionally, until the vegetables start to caramelize and soften, 4 to 6 minutes. Add the sausage, kale, and ¼ cup water. Season with salt and cook, stirring once or twice, until the kale starts to wilt and the sausage is cooked through, 2 to 4 minutes.
While the vegetables cook, chop the artichoke hearts and olives.


Prep the remaining ingredients; finish the dish

  • Coarsely chop the artichoke hearts and olives.
When the kale is wilted, add the artichoke hearts, olives, cabbage, and vinegar to the pan and toss to combine. Remove from the heat and season to taste with salt and pepper.



Transfer the sausage and vegetables to individual bowls and serve.