Sausages with Baby Kale and Mustard Sauce Recipe
![Atkins Sausages with Baby Kale and Mustard Sauce](https://bucketeer-2ef062fa-a667-495f-9b8b-7d2ef5a7590d.s3.us-east-1.amazonaws.com/2b973aac17cd229f700e562d60ae1302_cd228e1c-058d-4a94-9580-750ae5b6b602.jpg)
9.7g
Net Carbs
Net Carbs
Prep Time: 10 Minutes
Style:American
Cook Time: 15 Minutes
Phase: Phase 2
Difficulty: Difficult
Style:American
Cook Time: 15 Minutes
Phase: Phase 2
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
20.8g
Protein
38.5g
Fat
1.1g
Fiber
470.4cal
Calories
![calculator](https://www.atkins.com/wp-content/themes/atkins_theme/assets/images/calc.png)
How to Calculate Atkins Net Carbs
Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)
×INGREDIENTS
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8 oz, raw (yield after cooking) Italian Sausage
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1 tablespoon Extra Virgin Olive Oil
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1 1/2 cup, chopped Kale
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0 1/2 tsp Garlic
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0 3/4 cup Chicken Broth, Bouillon or Consomme
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0 1/3 cup Sour Cream (Cultured)
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3 tsp Dijon Mustard
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.
Cooking Tip
Whether you’re feeding a family or cooking for one, you can update the serving settings above to reveal the required amount of ingredients.