Crispy Sausages and Greens

Ingredients

• 1 bunch Kale
• 8 Italian Fennel Sausages
• 1 Head chopped Cabbage
• 8 Garlic Clove
• Sliced Onion
• Sliced Shiitake Mushrooms
• 1 cup Chicken Stock
• Salt
• Pepper

Steps

1. Preheat the oven to 350°. Remove the stems from one bunch of Tuscan kale and tear the leaves into 1" pieces (mustard greens, collards, spinach, and chard are great, too). Coarsely chop half a head of green cabbage. Combine the greens in a large baking dish and add 4 cloves of thinly sliced garlic. Adding some sliced onions and shiitake mushrooms at this point is optional, but highly recommended (I
2. Meanwhile, heat a little olive oil in a large skillet over medium-high. Prick four sweet Italian sausages with a fork and cook until browned on all sides and cooked through, 10 to 12 minutes. When the greens are done, slice the sausage and toss into the greens with a splash of your favorite vinegar (I like sherry or red wine).