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
“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
2-serving instructions (4-serving modifications in red)
Wash produce before use
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.
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.
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.
Divide evenly between two plates and serve warm.