Part 3 of my amazing dinner the other night: Sausage, onion, kale and crushed pepper flake skillet. You can really pair this with anything. The kale gives you a nice dose of greens, while the vegan sausage has a protein boost. I used Field Roast Italian Sausage, which is made of wheat gluten instead of soy.
What you’ll need:
- 2 vegan sausage links (I love using Field Roast Italian sausage and if you like really spicy food, try the Mexican Chipotle flavor)
- 4 cups kale
- 1/3 white onion
- 2 minsed garlic cloves
- 2 tbsp olive oil
- A few sprinkles of crushed pepper (depending on how spicy you like your food)
- A few dashes of salt (to taste)
Heat the olive oil and minced garlic in a skillet or frying pan over medium heat. Add sausage slices and chopped white onion and stir fry for 5 minutes (until they’re lightly browned).
Add kale, crushed red pepper, salt and pepper. Continue stirring for another 5-7 minutes, until the kale is fully cooked (it’ll turn a darker green and begin to wilt a little, similar to cooked spinach). Serve immediately with your favorite sides! I served mine with Brussels Sprouts With Shallot Dijon Lemon And Thyme Butter and Maple And Brown Sugar Acorn Squash. Soooo good!