Sausages with Baby Kale and Mustard Sauce
9.7g
Net Carbs
20.8g
Protein
38.5g
Fat
1.1g
Fiber
470
Calories
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:
- Cook sausages in a heavy skillet over medium-high heat until thoroughly cooked and nicely browned on all sides. Slice diagonally and set aside.
- 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.
- 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.
