Alex Lau
Prefer a turkey, pork, or lamb sausage? By all means, use that instead.
Adapted from Dinner: The Playbook by Jenny Rosenstrach (Random House). Copyright ©2014.
Recipe information
Yield
4 Servings
Ingredients
3
tablespoons olive oil, divided
1½
pound fresh chicken sausages
1
bunch Tuscan kale, sliced (about 4 cups)
1
small shallot, finely chopped
1
ounce Pecorino, finely grated (about ¼ cup)
1
tablespoon fresh lemon juice
Kosher salt and freshly ground black pepper
Whole grain mustard (for serving)
Preparation
Step 1
Heat 1 Tbsp. oil in a large skillet over medium heat. Cook sausages, turning occasionally, until browned and cooked through, 12–15 minutes.
Step 2
Meanwhile, toss kale, shallot, Pecorino, lemon juice, and remaining 2 Tbsp. oil in large bowl; season with salt and pepper.
Step 3
Serve sausages and kale mixture with mustard.
Nutrition Per Serving
Calories (kcal) 420 Fat (g) 27 Saturated Fat (g) 6 Cholesterol (mg) 135 Carbohydrates (g) 7 Dietary Fiber (g) 2 Total Sugars (g) 0 Protein (g) 38 Sodium (mg) 1210