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
1 to 2 pounds
fresh sausage (see headnote) sliced into 1/2 inch rounds
red peppers, thinly sliced
28 ounze can whole san marzano tomatoes (crush the tomatos by hand or roughly chop but retain liquid)
bunch curly kale, chopped
In This Recipe
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).
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.
Deglaze the peppers and onions with the white wine and allow it to reduce by 1/2.
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).
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.
Top with crumbled feta and minced dill. Serve over polenta or pasta or with crusty bread.
After spending years in school while working full time, I'm happy to finally have my evenings pursuing my other passion, cooking! I have a 4 year old boy and a husband that are both adventurous eaters and supportive tasters. I spend a good bit of my vacation travel preparation researching local and regional foods and my friends all make fun of my food obsession.
I've always been pretty confident with my techniques cooking from recipes but I am enjoying Food52's challenge of putting those techniques to work for my own versions of my favorite foods. I love to learn and the group of people that contribute to this site are a great resource.
As an Annapolis native, I love to cook with our local produce and seafood whenever possible. I try to support our community of fisherman, farmers, other food producers and chefs as much as possible.