Italian sausage with spring vegetables

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

Italian sausage with spring vegetables

Italian sausage with spring vegetables

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

2 Servings, 610 Calories/Serving

20 Minutes

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.

Get delicious recipes with organic produce and clean ingredients delivered

View our meal plans

In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket 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.
  • 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

Nutrition per serving

Calories 610, Total Fat 37g (47% DV), Sat. Fat 8g (40% DV), Trans Fat 0g, Cholest. 70mg (23% DV), Sodium 1480mg (64% DV), Total Carb. 45g (16% DV), Fiber 12g (43% DV), Total Sugars 11g (Incl. 0g Added Sugars, 0% DV), Protein 19g

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, Sesame.


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

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.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the sausage and cook, stirring to break up the meat, until lightly 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 to drain. Do not clean the pan.
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

In the same pan used for the sausage, warm 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 [½ cup] water (the kale in batches if needed) and cook, stirring occasionally, until the sausage is cooked through and the kale is just wilted, 2 to 4 minutes.
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.
When the kale is wilted, stir in the artichoke hearts, olives, cabbage, and sherry vinegar. Remove from the heat and season to taste with salt and pepper.


Transfer the sausage and vegetables to individual bowls and serve.
Kids Can!
  • 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.