I love to mix different vegetables together and use a variety of herbs and spices to change things up. If you can't find apple sausage for this skillet, a good mild Italian sausage would work too. —Patricia Levenson, Santa Ana, California
Kale and Fennel Skillet
herbes de Provence
Kale and Fennel Skillet
Prep Time
10 min
Cook Time
25 min
Yield
6 servings
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 small onion, thinly sliced
- 1 small fennel bulb, thinly sliced
- 1/2 pound fully cooked apple chicken sausage links or cooked Italian sausage links, halved lengthwise and sliced into half-moons
- 2 garlic cloves, minced
- 3 tablespoons dry sherry or dry white wine
- 1 tablespoon herbes de Provence
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1 bunch kale, trimmed and torn into bite-sized pieces
Directions
- In a large cast-iron or other heavy skillet, heat olive oil over medium-high heat. Add onion and fennel; cook and stir until onion begins to brown, 6-8 minutes. Add sausage, garlic, sherry and seasonings; cook until sausage starts to caramelize, 4-6 minutes.
- Add kale; cook, covered, stirring occasionally, until kale is tender, 15-17 minutes.
Nutrition Facts
3/4 cup: 167 calories, 8g fat (2g saturated fat), 27mg cholesterol, 398mg sodium, 16g carbohydrate (6g sugars, 3g fiber), 9g protein. Diabetic exchanges: 2 vegetable, 1 lean meat, 1 fat.
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