Italian Sausage with Kale

When I was a kid, my dad had a friend who made his own sausages.  We called him Mr. Pete.  This guy made all sorts of combinations of delicious goodness.  My absolute favorite is when he’d add cheese inside the sausage.  There’s nothing like that gooey, creamy surprise when you bite into one of those.  Mr. Pete is long gone and it’s hard to find any traditional type of butcher in today’s mass-market grocery chains.  I shop a lot at Sprouts, which is a farmer’s market type of store.  I call it the poor man’s Whole Foods.  Last week they ran a special on Italian sausages made with pork and low and behold, some had cheese inside!  

Being the skeptic that I am, I only bought two.  Of course after I ate them, I rushed out the next morning to clean out their meat case but sigh, they were all gone.  Now I’m kind of creepily stalking the butcher counter each time I go there.  

Now, for this delightful, easy weeknight dinner of deliciousness…gather up your ingredients.  And seriously, if you hate kale, just use something similar like Swiss chard or spinach.  

Heat about 2 tbs. coconut oil in a large frying pan and add the sausages.  Cook on medium heat, turning occasionally, until cooked through.  While the sausages are cooking, zest 1 tbs. ginger, grate 1 c. of zucchini, chop about 4-6 c. kale, and slice up 1 c. of celery and 1/2 c. onion.

Remove the sausages from the pan and let cool.  (this makes them easier and less messy to slice)

Without removing any of the oil or fat from the pan, add 1/2 c. chopped onions and 1 c. of sliced celery.  Cook 1-2 minutes and add the zucchini.

Cook 1-2 minutes more, stirring the flavors all together.  Now add the mounds of kale.

Stir in the kale, allowing it to wilt.  Add 1 tbs. rice wine vinegar and 1/3 c. soy sauce.  Add the sausage back in to the pan, stirring to combine.  Heat through and add salt and pepper to taste.


Italian Sausage with Kale

Italian Sausage with Kale
  • Author: Kathleen


2 large Italian sausages
2 tbs. coconut oil
1 tbs. ginger either zested or grated
1/2 c. chopped onion
1 c. sliced celery
1 c. grated zucchini
1 large bunch kale (46 c.)
2 tbs. rice wine vinegar
1/4 c. soy sauce
salt and pepper to taste
Parmesan for topping if desired


In a large frying pan set to medium heat, add coconut oil.
Add sausages, turning occasionally until cooked through.
Remove sausages and set aside to slightly cool.
To the same pan, add onion and celery and cook 1-2 minutes.
Add zucchini, cooking 1-2 minutes more.
While the vegetables cook, slice the sausage.
On top of the vegetables, add all the kale.
Cook the kale down a bit and add the rice wine vinegar and soy sauce.
Return the sliced sausages to the pan, mixing all ingredients together.
Heat through.
Add salt and pepper to taste.
Add shredded Parmesan if desired.

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