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Sweet Italian sausage with kale and radicchio

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

Sweet Italian sausage with kale and radicchio

2 Servings, 580 Calories/Serving

30 Minutes

“This is one of my go-to meals after a Sunday morning visit to the farmers market,” says Sun Basket executive chef Justine Kelley. “I think of it as an Italian stir fry. It’s great on its own but sometimes I serve it alongside rice or toss it with some penne for a simple pasta dish.”

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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 lb. loose sweet Italian sausage
  • Fennel bulb
  • 1 yellow onion
  • 2 garlic cloves
  • ½ teaspoon Aleppo pepper
  • Half head radicchio
  • 8 ounces washed and prepped Red Russian kale
  • 1 tablespoon sherry vinegar

Nutrition per serving

Instructions

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

Wash produce before use

1

Brown Sausage

In a medium pan over medium heat, warm 1 tablespoon oil until hot but not smoking. Add sausage and cook, stirring occasionally to break up the meat, until well browned, 10 to 12 minutes. Transfer to a plate, leaving any grease and drippings in the pan.
  • While sausage cooks:
  • Halve fennel and cut into thin slices.
  • Peel onion and cut into thin slices.
  • Peel garlic and cut into thin slices.

2

Sauté onion, fennel

Add onion to the pan, season with salt and cook over medium heat until the onion is just beginning to soften, about 2 minutes. Add fennel, garlic, and Aleppo pepper, and continue cooking until the vegetables are tender, about 10 minutes.
  • While the vegetables cook:
  • Cut radicchio into thin slices.

3

Cook kale, radicchio

Add the kale, radicchio, ¼ cup water, and to the pan and season with salt. Continue cooking over medium heat until the kale and radicchio have wilted, about 3 minutes longer. Add the sausage back to the pan and toss to combine. Stir in the sherry vinegar and keep tossing until flavors have infused, 2 to 3 minutes. Season to taste with salt and pepper.

4

Serve

Divide evenly between two plates and serve warm.

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