Recipes Field Roast®, Onions, and Kale 5.0 (1) Add your rating & review 1 Photo Field Roast® is very versatile. This dish can be served on its own, over polenta, or as a taco filling. I have used it for all three. Recipe by Syd Updated on January 14, 2022 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 1 Prep Time: 10 mins Cook Time: 22 mins Total Time: 32 mins Servings: 4 Yield: 4 servings Jump to Nutrition Facts Ingredients 4 Italian-flavored vegetarian sausage links (such as Field Roast®) 3 tablespoons olive oil, or as needed 2 small onions, sliced 1 bunch kale, torn into small pieces salt and ground black pepper to taste Directions Slice sausage into thick chunks. Coat the bottom of a skillet liberally with olive oil. Cook and stir sausage over medium heat until brown, 5 to 7 minutes. Transfer to a plate. Drizzle a little more olive oil into the skillet. Cook onions over medium-high heat until just beginning to brown, about 15 minutes. Add sausage and kale to the skillet, and cook until kale begins to wilt, about 2 minutes. Season with salt and pepper. Cook's Note: Do not substitute another product for the Field Roast(R). I Made It Print Nutrition Facts (per serving) 220 Calories 13g Fat 20g Carbs 9g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 220 % Daily Value * Total Fat 13g 17% Saturated Fat 3g 13% Sodium 249mg 11% Total Carbohydrate 20g 7% Dietary Fiber 3g 10% Total Sugars 3g Protein 9g Vitamin C 139mg 697% Calcium 179mg 14% Iron 3mg 17% Potassium 552mg 12% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved