Скачать или смотреть Cook With Us! Sun Basket: Italian Sausage with fennel, artichokes, kale, & red cabbage

In this video we are cooking the Sun Basket recipe "Italian Sausage with fennel, artichokes, kale, & red cabbage.
Overall, it was a very easy to make, tasted delicious, and helps you incorporate a lot of veggies into your meal. A lot of the ingredients, like the fennel and artichoke, we don't usually cook or eat so Sun Basket is always great at introducing new and fresh ingredients in their meals to take you out of your comfort zone (especially with eating olives, which we usually hate but were able to eat it in this recipe).

RECIPE & LINK DOWN BELOW:


Italian sausage with fennel, artichokes, kale, and red cabbage
(Gluten-Free, Dairy-Free, Soy-Free)

2 Servings, 660 Calories/Serving
20 Minutes to Cook

"In this gluten-free Mediterranean-inspired main course, rich Italian sausage comes together with artichoke hearts, fennel, and olives using only one pan."

https://sunbasket.com/recipe/sweet-it...

Ingredients
10 ounces fresh loose mild Italian pork sausage
1 red onion
1 fennel bulb
1 or 2 cloves peeled fresh garlic
1 bunch kale (about ½ pound)
½ teaspoon Aleppo chile flakes (optional)
¾ cup cooked quartered artichoke hearts
⅓ cup pitted Kalamata olives
6 ounces shredded red cabbage
1 tablespoon sherry vinegar

Instructions:

1
Brown the sausage
Cut a small corner from the sausage packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
In a large frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the sausage and cook, stirring to break up the meat, until browned but not yet cooked through, 3 to 4 minutes. Using tongs or a slotted spoon, transfer the sausage to a paper-towel-lined plate. Do not clean the pan.
While the sausage cooks, prepare the vegetables.

2
Prep the vegetables
Peel and thinly slice the red onion.
Cut the fennel lengthwise into quarters and cut away the core; cut the quarters lengthwise into ¼-inch-thick slices.
Finely chop, press, or grate enough garlic to measure 1 teaspoon.
Strip the kale leaves from the stems; coarsely chop the leaves.

3
Cook the vegetables; finish the sausage
In the same pan used for the sausage, heat the residual oil over medium-high heat until hot but not smoking. Add the onion, fennel, garlic, and as much Aleppo chile as you like. Season with salt and pepper and cook, stirring occasionally, until the vegetables start to caramelize and soften, 4 to 6 minutes. Add the sausage, kale, and ¼ cup water. Season with salt and cook, stirring once or twice, until the kale starts to wilt and the sausage is cooked through, 2 to 4 minutes.
While the vegetables cook, chop the artichoke hearts and olives.

4
Prep the remaining ingredients; finish the dish
Coarsely chop the artichoke hearts and olives.
When the kale is wilted, add the artichoke hearts, olives, cabbage, and vinegar to the pan and toss to combine. Remove from the heat and season to taste with salt and pepper.

5
Serve
Transfer the sausage and vegetables to individual bowls and serve.