Italian Sausage With Grilled Broccolini, Kale, And

Name: Italian Sausage With Grilled Broccolini, Kale, And Lemon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 tablespoons olive oil, divided, plus more for grill; 3 tablespoons crushed unsalted, roasted almonds; 2 tablespoons fresh lemon juice; 1 tablespoon drained capers; 1 teaspoon honey; Kosher salt, freshly ground pepper; 2 bunches broccolini (about 1 1/2 pounds); 1 bunch small Tuscan kale, tough stems removed; 1 1/2 pounds coiled Italian sausage, preferably skewered, or links; 1 lemon, thinly sliced into rounds, seeds removed; 2 ounces mild Pecorino, shaved

Servings: persons

5 tablespoons olive oil, divided, plus more for grill
3 tablespoons crushed unsalted, roasted almonds
2 tablespoons fresh lemon juice
1 tablespoon drained capers
1 teaspoon honey
Kosher salt, freshly ground pepper
2 bunches broccolini (about 1 1/2 pounds)
1 bunch small Tuscan kale, tough stems removed
1 1/2 pounds coiled Italian sausage, preferably skewered, or links
1 lemon, thinly sliced into rounds, seeds removed
2 ounces mild Pecorino, shaved

1
Prepare a grill for medium-high, indirect heat (for a gas grill, leave one or two burners off; for a charcoal grill, bank coals on one side of grill); oil grate. Mix almonds, lemon juice, capers, honey, and 4 Tbsp. oil in a small bowl; season dressing with salt and pepper.
2
Combine broccolini and kale in a large bowl and drizzle with remaining 1 Tbsp. oil. Toss well to evenly coat vegetables; season with salt.
3
Grill sausage over direct heat until browned all over, about 3 minutes per side. Move to indirect heat and continue to cook, turning and rotating occasionally, until cooked through, 8-10 minutes. Transfer to a platter.
4
Meanwhile, cook broccolini and kale over direct heat until kale is lightly browned and crisp around the edges and broccolini stem is crisp-tender, about 1 minute for kale and 3 minutes for broccolini. Transfer back to bowl.
5
Grill lemon slices over direct heat until lightly browned, about 1 minute per side. Transfer to bowl with broccolini and kale and add half of dressing and half of Pecorino. Toss to combine; season salad with salt and pepper.
6
Mound some of the salad on top of the sausage and leave some in the bowl. Drizzle remaining dressing over all of the salad and top with remaining Pecorino.

1777

kcal

Calories

195

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 5 tablespoons olive oil, divided, plus more for grill, 3 tablespoons crushed unsalted, roasted almonds, 2 tablespoons fresh lemon juice, 1 tablespoon drained capers, and more.

Yes, Italian Sausage With Grilled Broccolini, Kale, And Lemon falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Italian Sausage With Grilled Broccolini, Kale, And Lemon

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions