Italian Sausages with Grapes and Greens Recipe by: GlutenFree
Ingredients: serve 4
1 tablespoon olive oil, divided
2 cover garlic, minced
1 bunch kale, stemmed and cut into thin ribbons(about 6 cups)
¼ teaspoon kosher salt
4 Italian sausages(about 1 pound)
1 (3 inch) sprig fresh rosemary
3 cups seedless red grapes
¼ teaspoon freshly ground black pepper
1 ½ teaspoon ages balsamic vinegar
Procedures:
In a 10 to 12 inch cast iron skillet, heat ½ tablespoon oil and garlic over medium heat. When garlic starts to size (don’t let it brown), add kale a little at a time until it all fits in the pan, turning it with tongs to coat it with the garlicky oil. Add salt and cook until kale is wilted and tender, about 5 minutes. Remove kale to a serving platter.
Return pan to medium heat and add remaining ½ tablespoon oil. Add sausage and cook, turning occasionally, until brown and cooked through, 15 to 20 minutes. (the sausage splatter quite a bit. Use a splatter guard or partially cover the pan with a lid.)
Add rosemary and grapes to the pan and cook, stirring occasionally, until grapes start to brown and their skins just begin to soften, about 5 minutes.
Stir in pepper and drizzle with balsamic vinegar
Top green with sausages grapes and any pan juices. Serve hot. End.
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