Wednesday, June 25, 2014

sausage & kale | a hearty breakfast

I love recipes that don't really need recipes. :)

I love when I don't have to measure anything and I can swap things in and out based on what's in the kitchen. Lately I've heard loads of people mention they've got all this kale growing in their gardens and don't know what to do with it! Until recently, I really only utilized kale in smoothies and as kale chips... I decided this was perfect reason to branch out. 

On a semi side-note: I've been reading this PHENOMENAL book, Integrative Nutrition by Joshua Rosenthal. The book builds off of primary foods and how to build the best health for YOUR LIFE through overwhelming the not-so-great and beneficial aspects that creep into life with things that give life, energy, happiness, and health. As the title infers, he writes a lot about food... however, he shares his wisdom on how so much more goes into our health and happiness. I don't want to give the whole book away, but I do highly suggest it as a great read.

...all that to say, I found a simple, to-the-point, super-easy recipe to use up some of that extra kale. :)

sausage & kale:

prep time: 5 minutes
cooking time: 10 minutes
these measurements serve two

1/2 small yellow onion
1 precooked chicken apple sausage (I used pork as it was the best option having no additives and only 5 ingredients - still delicious)
1/2 bunch kale
1 tablespoon balsamic vinegar

If your sausage has not already been frozen, your timeline might make more sense to cook your onions first. 

-Heat your pan. 
-Slice onion in two quarters (you're starting with a half, so just one slice down the middle,) then into little half moons or long, thin slivers.
-Slice sausage into 1/2 inch rounds and cook so it is nicely browned.
-Remove sausage from the pan and allow some of the excess grease to drain off on a plate. Set aside.
-Use the grease from the sausage to cook your onions, about 5 minutes.
-While your onions cook, chop your kale very finely into strips of 1/4-inch bits.
-Add sausage back to the pan.
-Add kale to the frying pan and cook for 5 minutes or until sausage is reheated and kale has become soft.
-Remove from heat and sprinkle with balsamic vinegar.
-Eat and enjoy!

*Recipe adapted from Joshua Rosenthal's book Integrative Nutrition.