Crispy Sausages and Greens

Instructions

1. 1

   Preheat the oven to 350°. Remove the stems from the kale and tear the leaves into 1" pieces.

2. 2

   Coarsely chop the cabbage. Combine the kale and cabbage in a large baking dish.

3. 3

   Add thinly sliced garlic. Optional: sauté sliced onions and shiitake mushrooms in a cast iron dish before adding to the greens.

4. 4

   Coat the greens with olive oil and pour chicken stock over the mixture.

5. 5

   Cover the dish with foil and bake for 15 minutes until the greens are wilted.

6. 6

   Remove the foil, season with salt and pepper, and continue to bake until the cabbage is tender (about 20-25 minutes more).

7. 7

   Meanwhile, heat olive oil in a large skillet over medium-high heat. Prick the sausages with a fork and cook until browned and cooked through (10-12 minutes).

8. 8

   When the greens are done, slice the sausages and toss them into the greens with a splash of vinegar.