Italian sausage with fennel, artichokes, kale, and red cabbage
paleo, Gluten Free, Dairy Free, Soy Free, Low Calorie
This one-pan meal yields maximum flavor for minimal dish washing or time at the stove. Just be sure to take the time to really let the sausage brown. Browning (known in food-geek circles as the Maillard reaction) is one of the easiest yet most important flavor-producing techniques at your disposal. It’s not just the color that matters, but also the potent flavors and aromas that result. Be patient as the sausage cooks, and you’ll be rewarded at the table.
- 10 ounces loose mild Italian sausage
- 1 red onion
- 1 fennel bulb
- Peeled fresh garlic
- 1 bunch kale
- ½ teaspoon Aleppo chile flakes (optional)
- 6 ounces red cabbage
- ½ cup marinated artichoke hearts
- ¼ cup Kalamata olives
- 1 tablespoon sherry vinegar
Brown the sausage
- Drain the sausage on paper towels.
While the sausage cooks, prepare the vegetables.
Prep the vegetables
- Peel and thinly slice the red onion.
- Cut the fennel in half, cut away the stalks and core, and cut the bulb lengthwise into ¼-inch-thick slices.
- Finely chop, press, or grate enough garlic to measure 1 teaspoon.
- Strip the kale leaves from their stems; coarsely chop the leaves.
Cook the vegetables
While the vegetables cook, prepare the remaining ingredients.
Prep the last ingredients; finish the dish
- Core and thinly slice the red cabbage.
- Coarsely chop the artichoke hearts and olives.
Nutrition per serving: Calories: 500, Protein: 31 g, Total Fat: 26 g, Monounsaturated Fat: 14 g, Polyunsaturated Fat: 2.5 g, Saturated Fat: 6 g, Cholesterol: 45 mg, Carbohydrates: 38 g, Fiber: 8 g, Added Sugar: 0 g, Sodium: 1540 mg