Italian Sausage, Kale & Sun-Dried Tomato Sauté

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  • 1 tablespoon extra-virgin olive oil
  • 1 pound bulk hot Italian sausage
  • 2 cloves of garlic, chopped
  • 1 bunch Italian black kale, chopped
  • 3/4 cup oil-packed sun-dried tomatoes, roughly chopped
  • 1/2-1 teaspoon dried oregano, crumbled
  • 2 tablespoons red wine vinegar
  • 1 (14.5 ounce) can white beans
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon freshly ground black pepper, or to taste


In a large Dutch oven or skillet, heat oil over medium-high heat.
Add sausage, breaking up pieces with a spatula as it browns.
Add garlic, kale and oregano, sautéing until kale is limp.
Stir in tomatoes, cooking until heated through, about 1 minute.
Add vinegar and beans, heating for 1 more minute.
Season with salt and pepper.

Serve with a simple salad and chewy rustic bread for a quick, nutritious meal.
Recipe from Central Market Poulsbo - Culinary Resource Center
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