Crispy Sausages and Greens

Preheat the oven to 350°

Retirer the stems from one bunch of Tuscan kale and tear the leaves into 1" pieces (mustard greens, collards, Épinards, and chard are great, too)

Coarsely Hacher half a head of green cabbage

Combine the greens in a large baking dish and Ajouter 4 cloves of thinly sliced Ail

Adding some sliced onions and shiitake mushrooms at this point is optional, but highly recommended (I'll sauté the onions and mushrooms in a cast iron baking dish right on the stove before adding to the greens)

Coat the greens with some Huile d'olive and Verser ½ Tasse Poulet stock or broth over everything

Couvrir the dish with foil and Cuire au four until the greens are wilted, about 15 minutes

Retirer foil and Assaisonner with Sel and Poivre

Continue to Cuire au four until cabbage is tender, about 20-25 minutes more.

Meanwhile, Chauffer a little Huile d'olive in a large skillet over medium-high

Prick four sweet Italian sausages with a fork and Cuire until browned on all sides and cooked through, 10 to 12 minutes

When the greens are done, Trancher the Saucisse and toss into the greens with a splash of your favorite Vinaigre (I like sherry or red wine).