Smoky Sausage, Peppers, and Kale

By • September 22, 2015 0 Comments

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Smoky Sausage, Peppers, and Kale


Author Notes: This dish is loosely based on an appetizer my brother in law makes. He says it is from his Greek family but I'm not clear on what the Greek elements might be because the app is just sausage and tomatoes with bread. In any event, the appetizer is delicious. Here I make it a meal (because most of the time I end up eating way too much of the appetizer so it should be a meal . . . ). Adding kale, onions, and peppers makes it much more substantial. I serve this with lots of crusty bread though it might be nice over some polenta or pasta. I have used a nice Greek sausage with citrus zest, lamb merguez, or even sweet Italian sausage. It is entirely up to your taste preferences. Typically I use pork sausage because the higher fat ratio works well with the searing without getting dried out. Also, the amount of sausage can be variable as well depending on your tastes - go for 1 pound if you want more tomato/veggie or 2 pounds if you want more sausage. I adore smoked paprika but not everyone loves the heady spice - start with 1 tsp and add more closer to the end if you taste and find you want additional smoky spice.meganvt01

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Serves 4

  • 1 to 2 pounds fresh sausage (see headnote) sliced into 1/2 inch rounds
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 red peppers, thinly sliced
  • 1-2 teaspoons smoked paprika
  • 1/2 cup white wine
  • 1 28 ounze can whole san marzano tomatoes (crush the tomatos by hand or roughly chop but retain liquid)
  • 1 bunch curly kale, chopped
  • 1 tablespoon oregano, minced
  • 1/3 cup feta, crumbled
  • 2 tablespoons dill, minced
  1. In a large wide skillet heat the olive oil over medium high heat. Add the onions and red peppers and allow to soften (about 3-5 minutes).
  2. Add the sausage and allow to nicely brown on both sides (about 3 minutes per side). Add the smoked paprika and stir to coat the sausage, peppers, and onions. Allow to cook for a minute or so and remove sausage pieces and set aside.
  3. Deglaze the peppers and onions with the white wine and allow it to reduce by 1/2.
  4. Add the tomatoes, kale, and oregano and allow the dish to simmer until the kale is tender - about 15 minutes. (may depend on what type of kale you use and how tender it is already).
  5. When the kale is tender add the sausage back in and return to a brief simmer. Season with salt and pepper. Test for additional smoked paprika desire.
  6. Top with crumbled feta and minced dill. Serve over polenta or pasta or with crusty bread.

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