In order to bring you the best organic produce, some ingredients may differ from those depicted.
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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 Sunbasket 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.”
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 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.
Serve
Divide evenly between two plates and serve warm.