Sun Basket Italian Sausages with Sweet Peppers & Baby Kale
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 544.3
- Total Fat: 23.0 g
- Cholesterol: 80.0 mg
- Sodium: 930.8 mg
- Total Carbs: 58.6 g
- Dietary Fiber: 10.8 g
- Protein: 30.4 g
View full nutritional breakdown of Sun Basket Italian Sausages with Sweet Peppers & Baby Kale calories by ingredient
Introduction
This dish is in the Chef's Choice of the Sun Basket Menu book This dish is in the Chef's Choice of the Sun Basket Menu bookNumber of Servings: 2
Ingredients
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Two 4-oz links Sweet Italian pork sausage
1 large Red Onion
1 teaspoon Garlic
1 medium Sweet potato
1 large Yellow Bell Pepper
3 oz sweet frying peppers
Fresh Thyme
1/2 teaspoon sweet Paprika
1 cup Organic Diced Tomatoes
4 oz baby Kale
1 teaspoon Sherry Vinegar
1 oz (22 whole kernels) roasted Almonds
Directions
Wash Produce before starting.
1, Cook the sausages
Pat the sausages dry with a paper towel; prick in a few places with a fork. In a large sauce pot over medium heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the sausages and cook, turning once, until well browned and cooked through, 5 to 6 minutes per side. Transfer to a cutting board to rest for 5 minutes, then cut the sausages on the diagonal into ½-inch-thick slices. Do not clean the pot.
While the sausages cook and rest, prepare the vegetables.
2. Prep the vegetables
Peel and thinly slice the red onion.
Finely chop, press, or grate enough garlic to measure 1 teaspoon.
Scrub or peel the sweet potato. Trim the ends and cut the potato in half lengthwise, then cut each half into ½-inch cubes.
Remove the stem, ribs, and seeds from the yellow bell pepper; thinly slice the pepper lengthwise.
Remove the stems and seeds from the sweet frying peppers; thinly slice the peppers crosswise.
Strip the thyme leaves from the stems.
3. Cook the vegetables and finish the dish
In the same pot used for the sausages, if dry, add 1 to 2 teaspoons oil and warm over medium heat until hot but not smoking. Stir in the onion, garlic, and paprika, season with salt and pepper, and cook until fragrant, 1 to 2 minutes. Add the sweet potato, bell pepper, frying peppers, thyme, and tomatoes and cook, stirring occasionally, until the potato is tender, 5 to 6 minutes.
Stir in the sausages and ½ cup water, season with salt and pepper, and cook until the liquid is slightly reduced and the sausages are warmed through, 1 to 2 minutes. Remove from the heat, stir in the kale and sherry vinegar, and season to taste with salt and pepper.
While the vegetables cook, prepare the almonds.
4. Chop the almonds
Coarsely chop the almonds.
5. Serve
Transfer the sausages and vegetables to individual plates, garnish with the almonds, and serve.
Ingredient IQ: Sweet frying peppers are a delicious treat in summer. Unlike thicker-skinned bell peppers, frying peppers have delicate skins that turn soft and almost creamy when quick-cooked.
Serving Size: 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user TJVARNADOE.
1, Cook the sausages
Pat the sausages dry with a paper towel; prick in a few places with a fork. In a large sauce pot over medium heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the sausages and cook, turning once, until well browned and cooked through, 5 to 6 minutes per side. Transfer to a cutting board to rest for 5 minutes, then cut the sausages on the diagonal into ½-inch-thick slices. Do not clean the pot.
While the sausages cook and rest, prepare the vegetables.
2. Prep the vegetables
Peel and thinly slice the red onion.
Finely chop, press, or grate enough garlic to measure 1 teaspoon.
Scrub or peel the sweet potato. Trim the ends and cut the potato in half lengthwise, then cut each half into ½-inch cubes.
Remove the stem, ribs, and seeds from the yellow bell pepper; thinly slice the pepper lengthwise.
Remove the stems and seeds from the sweet frying peppers; thinly slice the peppers crosswise.
Strip the thyme leaves from the stems.
3. Cook the vegetables and finish the dish
In the same pot used for the sausages, if dry, add 1 to 2 teaspoons oil and warm over medium heat until hot but not smoking. Stir in the onion, garlic, and paprika, season with salt and pepper, and cook until fragrant, 1 to 2 minutes. Add the sweet potato, bell pepper, frying peppers, thyme, and tomatoes and cook, stirring occasionally, until the potato is tender, 5 to 6 minutes.
Stir in the sausages and ½ cup water, season with salt and pepper, and cook until the liquid is slightly reduced and the sausages are warmed through, 1 to 2 minutes. Remove from the heat, stir in the kale and sherry vinegar, and season to taste with salt and pepper.
While the vegetables cook, prepare the almonds.
4. Chop the almonds
Coarsely chop the almonds.
5. Serve
Transfer the sausages and vegetables to individual plates, garnish with the almonds, and serve.
Ingredient IQ: Sweet frying peppers are a delicious treat in summer. Unlike thicker-skinned bell peppers, frying peppers have delicate skins that turn soft and almost creamy when quick-cooked.
Serving Size: 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user TJVARNADOE.