This was an accidental creation. I had the ingredients left over from other meals, mixed them together and voila! While I actually made this sauteed kale and sausage as a breakfast dish, it could also be a quick and easy weeknight dinner and served with crusty bread.

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Recipe Summary

prep:
5 mins
cook:
20 mins
total:
25 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat olive oil over medium heat in a large saucepan. Add onion; cook and stir until soft and translucent, 3 to 5 minutes. Stir in kale; cook until wilted, 5 to 7 minutes. Add sausage; crumble and cook until browned, 10 to 12 minutes.

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  • Transfer to a plate and top with Cheddar cheese and green onions.

Cook's Note:

You can substitute chicken Italian sausage for pork, if desired.

Nutrition Facts

495 calories; protein 20.6g; carbohydrates 25.3g; fat 36.2g; cholesterol 50.5mg; sodium 896.7mg. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
04/29/2019
This was a good use of some things I had in the fridge too! I made a few small changes but kept the integrity of the dish. I sauteed the sausage first so my kale would not be quite so wilted. I took the sausage out and sauteed the onion in the frond and tossed in a clove of finely chopped garlic with about a minute to go on softening the onion. Then I added in the kale and cooked it for a few minutes before adding in the cooked sausage and tossing that together. Turned off the heat and squeezed half a lemon over it. Tossed it again and sprinkle the cheese over it. Let the cheese melt by covering the pan. This is very keto friendly and hit the spot for a quick unplanned dinner. Thanks for posting! Read More
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