I don't know about you but I love sausage and I love greens. I figured why not put them together. Well, I did and it was great. Then I patted myself on the back. Now, I know it's not rocket science but there is a technique involved to ensure that all parts are cooked properly. Follow along with the directions below. This can be a perfect thing to pack into tupperware for lunches and can be made for a family-style dinner.
It's best to use fresh, hand-made sausage from a reputable butcher that uses pasture raised and grassfed meats. You can use any kind of meat sausage (turkey is pictured below). You can also pick whatever organic greens look freshest at the market. My favorite is collard greens and I like to mix in some kale, too! The greens are a good source of folate which is the readily absorbable form of folic acid. They are also rich in antioxidants and vitamins which can help reduce inflammation and prevent disease. All that and you get to eat it with some tasty sausage. Doesn't get much better than that!
- 1 bunch of organic kale, any kind
- 1 bunch organic collard greens
- 1 head of organic broccoli
- 3 – 4 fresh sausages, any type of meat
- 1 Tbsp coconut oil
- sea salt
- Devein the kale and collards. That means, but out the thick, fibrous stem. Chop the greens into small, bite-sized pieces and place in a large serving bowl.
- In a large non-stick frying pan, add 1 Tbsp coconut oil and the sausages. Cook the sausages on a medium–high heat until browned on the outside and cooked thoroughly on the inside. Remove from heat and set aside.
- In the same pan, add the greens and cook on medium heat. There should be enough fat left over from the coconut oil and the sausage drippings but if there isn't, just add a small amount of coconut oil.
- Add the broccoli florets.
- Add a generous pinch or two of sea salt to the greens and toss and cook until they are wilted and tender. This could take 5-7 minutes.
- Cut the sausages into 1/2 inch slices, toss with the greens in the serving bowl and enjoy!
- You can add some red pepper flakes and an extra sprinkle of cold pressed olive oil to top it off if desired.