Sausages with Baby Kale and Mustard Sauce

DifficultyDifficult
Yield2 servings
Prep10 mins
Cook15 mins

9.7g

Net Carbs

20.8g

Protein

38.5g

Fat

1.1g

Fiber

470

Calories

Sausages with Baby Kale and Mustard Sauce

Ingredients:

  • 1 1/2 cups chopped Kale
  • 1/2 teaspoon Garlic
  • 1/3 cup Sour Cream (Cultured)
  • 3 teaspoons Dijon Mustard
  • 8 ounce raw (yield after cooking) Italian Sausage
  • 1 tablespoon Extra Virgin Olive Oil
  • 3/4 cup Chicken Broth, Bouillon or Consomme

Directions:

  1. Cook sausages in a heavy skillet over medium-high heat until thoroughly cooked and nicely browned on all sides. Slice diagonally and set aside.
  2. Using the same skillet saute the baby kale and minced garlic with the olive oil until wilted, about 3-4 minutes. Add the chicken broth and reduce liquid to about 1/2 cup.
  3. Add the sour cream, Dijon mustard and 1/4 tsp each of salt and black pepper (or to taste). Stir to fully incorporate and add sausages back to pan. Cook an additional 1-2 minutes to warm the sausages and serve immediately.

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