This one-skillet wonder is hearty and filling thanks to sliced kielbasa, but the best part about this Sausage and Greens Stir-Fry is its versatility since you can use whatever root vegetable greens you have on hand.
Sausage and Greens Stir-Fry
Makes 4 servings
Ingredients
- 4 tablespoons olive oil, divided
- 1 (14-ounce) package kielbasa, cut into ½-inch slices
- ½ white onion, sliced
- 1½ teaspoons kosher salt, divided
- ½ medium head cabbage, cored and coarsely chopped
- ½ fennel bulb, cored, sliced, and fronds chopped
- 3 cups coarsely chopped assorted root vegetable greens
- 2 tablespoons chopped fennel fronds
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon minced garlic
- ½ teaspoon ground black pepper
- ¼ teaspoon celery seed
Instructions
- In a 12-inch cast-iron skillet, heat 1 tablespoon oil over medium-high heat. Add sausage; cook, stirring frequently, until browned, about 5 minutes. Remove sausage, and let drain on paper towels.
- In same skillet, heat 1 tablespoon oil over medium heat. Add onion and ½ teaspoon salt; cook, stirring occasionally, until onion is translucent, about 5 minutes. Add cabbage and fennel; cook, stirring frequently, until fennel is tender, about 10 minutes. Stir in greens; cook until wilted, 3 to 5 minutes.
- In a small bowl, whisk together 2 tablespoons chopped fennel fronds, vinegar, mustard, garlic, pepper, celery seed, remaining 2 tablespoons oil, and remaining 1 teaspoon salt until smooth. Stir sauce and kielbasa into vegetables; cook until heated through. Sprinkle with remaining chopped fennel fronds.
Notes
[i]Any root vegetable greens, such as radishes, turnips, beets, carrots, and celery will work in this recipe. Be sure to wash the greens thoroughly before using.[/i]
