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Hot Sausage Braised With Greens And Apples |
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Serves: 4 Print this RecipeThis simple dish of braised sausage and greens has it all: a balance of hot peppers, sweet-tart apple, and acrid bitter greens. Served with bread it is a one-pot meal, and any leftovers are great the next morning chopped into a frittata. 2 tablespoons olive oil 1 pound hot Italian sausage links 2 onions, halved and sliced 1 large tart apple, cored, cut into 12 wedges 1 teaspoon fennel seeds, crushed 16 ounces chopped kale or collards, fresh or frozen 1 cup chicken broth Salt and ground black pepper to taste Heat the oil in a large skillet over medium-high heat. Brown the sausages on all sides and remove. Add the onions and cook until brown; add the apple and brown. Add the fennel and kale and toss until the kale wilts, about 2 minutes. Add the broth and simmer for 5 minutes. Return the sausages to the pan and cook until the greens are tender, the sausage is cooked through, and the broth is mostly evaporated, another 3 to 4 minutes. Season with salt and pepper, and serve. From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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