Recipes

Field Roast®, Onions, and Kale

Name: Field Roast®, Onions, and Kale
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
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

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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

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).

Nutrition Facts (per serving)

220	Calories
13g	Fat
20g	Carbs
9g	Protein

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.