Smoky Sausage, Peppers, And Kale Recipe

Name: Smoky Sausage, Peppers, And Kale
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 to 2 pounds fresh sausage (see headnote) sliced into 1/2 inch rounds; 1 tablespoon olive oil; 1 onion, diced; 2 red peppers, thinly sliced; 1-2 teaspoons smoked paprika; 1/2 cup white wine; 1 28 ounze can whole san marzano tomatoes (crush the tomatos by hand or roughly chop but retain liquid); 1 bunch curly kale, chopped; 1 tablespoon oregano, minced; 1/3 cup feta, crumbled; 2 tablespoons dill, minced

Servings: persons

1 to 2 pounds fresh sausage (see headnote) sliced into 1/2 inch rounds
1 tablespoon olive oil
1 onion, diced
2 red peppers, thinly sliced
1-2 teaspoons smoked paprika
1/2 cup white wine
1 28 ounze can whole san marzano tomatoes (crush the tomatos by hand or roughly chop but retain liquid)
1 bunch curly kale, chopped
1 tablespoon oregano, minced
1/3 cup feta, crumbled
2 tablespoons dill, minced

1
In a large wide skillet heat the olive oil over medium high heat. Add the onions and red peppers and allow to soften (about 3-5 minutes).
2
Add the sausage and allow to nicely brown on both sides (about 3 minutes per side). Add the smoked paprika and stir to coat the sausage, peppers, and onions. Allow to cook for a minute or so and remove sausage pieces and set aside.
3
Deglaze the peppers and onions with the white wine and allow it to reduce by 1/2.
4
Add the tomatoes, kale, and oregano and allow the dish to simmer until the kale is tender - about 15 minutes. (may depend on what type of kale you use and how tender it is already).
5
When the kale is tender add the sausage back in and return to a brief simmer. Season with salt and pepper. Test for additional smoked paprika desire.
6
Top with crumbled feta and minced dill. Serve over polenta or pasta or with crusty bread.

209

kcal

Calories

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

Saved locally in your browser — visible only to you.

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: 1 to 2 pounds fresh sausage (see headnote) sliced into 1/2 inch rounds, 1 tablespoon olive oil, 1 onion, diced, 2 red peppers, thinly sliced, and more.

Yes, Smoky Sausage, Peppers, And Kale 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!

Smoky Sausage, Peppers, And Kale

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions