Italian sausage with spring vegetables

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

20-Minute Meal

Italian sausage with spring vegetables

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

2 Servings, 590 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.

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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.
  • ½ pound fresh loose mild Italian pork sausage (contains pork and spices)
  • 1 red onion (see Market Watch note)
  • 1 fennel bulb (about 5 ounces)
  • 1 or 2 cloves peeled fresh garlic
  • ½ pound lacinato or other kale
  • ½ teaspoon Aleppo chile flakes (optional)
  • ⅔ cup cooked quartered artichoke hearts
  • ⅓ cup pitted Kalamata olives
  • 6 ounces shredded red or other cabbage
  • 1 tablespoon sherry vinegar

Chef's Tip

To get dinner on the table even faster, in Step 2, start cooking the onion, fennel, and garlic while you prep the kale.

Market Watch
Due to record cold temperatures this spring, organic onion supplies are unpredictable. You may receive organic shallots instead; if so, prep and cook them as instructed for the onion.

Nutrition per serving

Calories: 590, Protein: 18g (36% DV), Fiber: 12g (48% DV), Total Fat: 36g (55% DV), Monounsaturated Fat: 38g, Polyunsaturated Fat: 6g, Saturated Fat: 8g (40% DV), Cholesterol: 70mg (23% DV), Sodium: 1400mg (58% DV), Carbohydrates: 43g (14% 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.


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].
  • 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, 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, ¼ cup [½ cup] water, and kale, in batches if needed. Cook, stirring occasionally, until the kale starts to wilt and the sausage is cooked through, 2 to 4 minutes.
While the vegetables and sausage cook, prepare the artichoke hearts and olives.


Prep the remaining ingredients; finish the dish

  • Coarsely chop the artichoke hearts and olives.
When the kale is wilted, stir in the artichoke hearts, olives, cabbage, and 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!

  • Measure the onion.
  • Press the garlic (if you have a press).
  • Strip the kale leaves.

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