Sausages with Baby Kale and Mustard Sauce Recipe
Cook Time: 15 Minutes
Phase: Phase 2
8 oz, raw (yield after cooking) Italian Sausage
1 tablespoon Extra Virgin Olive Oil
1 1/2 cup, chopped Kale
0 1/2 tsp Garlic
0 3/4 cup Chicken Broth, Bouillon or Consomme
0 1/3 cup Sour Cream (Cultured)
3 tsp Dijon Mustard
- 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.
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