As we head into November, many of the outdoor Farmers Markets in the Boston area are coming to a close. With one last run, I purchased all the ingredients for this dish. This one-pot meal is a quick and easy dinner idea. I also roasted beautiful, creamy fingerling potatoes to serve alongside the sauté. One nice thing about using crumbled sausage meat after removing the casings, is the meat is already seasoned and flavorful. Once you cook the sausage, leave some of the drippings in your pan to sauté the veggies. Don’t forget a splash of sherry vinegar to finish the dish!
- 2 tablespoons extra-vigin olive oil
- 1 pound assorted sausages- a combo or spicy and sweet removed from the casings
- 2 garlic cloves minced
- 2 medium bell peppers cut into 1/2 inch dice
- 1 large bunch curly kale thick rib in center removed, leaves chopped
- Kosher salt to taste
- Freshly ground black pepper to taste
- 1-2 tablespoons sherry vinegar
- Heat the olive oil in a heavy bottomed sauté pan or Dutch-oven over medium high heat. Add the crumbled sausage to the pan and cook for about 5 minutes or until the meat is cooked through. Remove the sausage from the pan. Add the chopped peppers to the pan and sauté for another 3-4 minutes. Add the garlic and cook for another minute. Return the sausage to the pan. Add the kale and season with salt and pepper. If the bottom of the pan is dry add a 1/4 cup of water. Cover the pan and lower the heat. Let the kale steam for 5 minutes or until it starts to wilt. Turn the heat off and add the splash of vinegar.