Nothing says comfort food like sausages, mushrooms, and kale, and this recipe is packed with flavor. Plus, vegetarians can double up on the mushrooms and not feel like they’re missing out. Win-win!
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I_hate_kale, a dating story
I developed this recipe for sausages, mushrooms, and kale when I was just starting to really like kale. Not too long ago (hm, actually, that was like six years ago), my online dating handle (do they still call it that?) was “I_hate_kale.” No lie! I was trying to filter out the weirdos who liked that bitter nastiness, and it seemed to work. I got the obligatory immediate message from a guy lecturing me about the use of the word hate when the whole objective was to find love. He obviously didn’t get what I was trying to do there.
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My friends and the guys who did respond, though, thought it was hilarious. However, I didn’t meet my husband on that platform, so maybe that first guy was right? Anyway, I’m so glad I don’t have to date anymore. It’s hot in Oakland today, and Ivan and I are planning to go for ice cream, and that’s what makes an afternoon excellent for us!
I_like_kale, a love story
So, now I like kale and love (yes, love) how versatile it can be. After washing and spinning—I have a new salad spinner that is my new favorite kitchen gadget—massage it just right, and the leaves will turn greener and much of the bitterness will go away. Sauté it briefly until just wilted with garlic, or cook it down in pasta sauce. Either way, you end up with many health benefits from this member of the cabbage family: antioxidants; vitamins A, K, C, and B6; manganese; calcium; and potassium.
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And don’t forget about the sausages
I was also trying sweet Italian sausages at the time I developed this recipe because I was worried the spicy stuff would give me heartburn. Although I miss the spicy stuff, the better judgment is strong with this one, and I successfully avoid its call. It’s not like the sweet sausages are bland: they are quite delicious in fact and combine well with the mushrooms, shallots, apple cider vinegar, and garlic for a burst of flavor. Add the kale, and you got yourself a good half plate of delicious, nutritious veggies!
I like to cut the sausages in half lengthwise to get a good sear. I know this practice may be blasphemous for some, who want to hold onto the fatty juicy goodness inside as long as possible, but the charring is what it’s all about for me. Plus, all that fat would probably make the dreaded stomach acid bubble up anyway, and no one wants that!
Placing the sausages on top of the mushroom and ACV mixture gives another level of flavor to the whole dish, and stirring in the kale at the end ensures its leafy goodness is not soggy. I have a thing about eating my veggies raw—another acid reflux remedy is to get enough whole plant enzymes and fibers that can aid my stomach in breaking everything down more rapidly.
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Sausages, mushrooms, and kale with whole grains
Finally, for your whole grains, get some crusty whole wheat bread or make your own—sign up for my newsletter to get an awesome, easy, and exclusive recipe! If you don’t get the recipe automatically after signup, send me a note through my contact form. This dish of sausages, mushrooms, and kale would also go great with my bonus rice, couscous, or quinoa. Enjoy!
Meal prep options
Sliced mushrooms, sausages
Just a note
This dish is comforting and aromatic and delicious.
Make this …
Vegetarian: Leave out the sausages, double the veggies, and/or add some slivered almonds.
Paleo: Leave out the bread and have more veggies.
Gluten-free: Use gluten-free bread or substitute with bonus rice, wild rice, or quinoa.
Non-dairy: It already is!
1 lb. mushrooms
sweet Italian sausages
Oil and vinegar
apple cider vinegar
Sausages, Mushrooms, and Kale
Total time: 1 hour
Prep time: 15 minutes
Cook time: 45 minutes
Ingredients and preparation
2 tbsp butter
6 sweet Italian sausages
1 shallot: Peel and finely chop
1 lb. mushrooms: Peel and slice
2 cloves garlic: Mince
2 tbsp apple cider vinegar
salt and pepper, to taste
1 lb. kale: Rinse, spin, and chop into bite-sized pieces
crusty whole wheat bread
- Melt the butter in the skillet, and then cook the sausages on all four sides (about 3 minutes per side, so 12 minutes total). Remove the sausages from the skillet, and slice in half lengthwise. Return the sausages to the skillet, and cook on the cut side until slightly blackened and no longer pink. Remove the sausage, reserving as much of the butter as possible, and set aside.
- Add the shallot, mushrooms, garlic, vinegar, and salt and pepper to the skillet. Bring to a boil, and then place the sausages on top of the mushroom mixture. Turn down the heat, and cover. Let simmer for 15 minutes or until the vinegar is reduced.
- Remove the sausages and set aside. Stir in the kale and sauté until just slightly tender (about 1 minute). Remove the skillet from the heat immediately and serve the kale mixture on plates with the sausages and bread with butter on the side.