Italian Sausage with Spring Vegetables | Sunbasket
In this paleo and gluten-free Mediterranean-inspired main course, rich Italian sausage comes together with artichoke hearts, fennel, and olives using only one pan.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at sunbasket.com.
Ingredients
- ½ pound fresh loose mild Italian pork sausage
- 1 organic red onion
- 1 organic fennel bulb
- 1 or 2 cloves organic peeled fresh garlic
- ½ teaspoon Aleppo chile flakes (optional)
- ½ pound organic shredded kale
- ⅔ cup cooked quartered artichoke hearts
- ⅓ cup pitted Kalamata olives
- 1 wedge organic red or other cabbage (about 7 ounces)
- 1 tablespoon sherry vinegar
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