4 Serves
66 Mins
Preheat your oven to 175°C. Prepare the greens by removing the stems from the kale and tearing the leaves into 1-inch pieces. Coarsely chop the green cabbage.
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Vitamin E
2 mg / 15 mgVitamin K
27 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
7 mg / 16 mgVitamin B5
7 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
70 µg / 400 µgCalcium
71 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
66 mg / 420 mgPhosphorus
280 mg / 1,250 mgPotassium
877 mg / 4,700 mgSodium
1092 mg / 2,300 mgZinc
5 mg / 11 mgCopper
2 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
32 µg / 55 µgFiber
5 g / 28 gSugar
3 g / 50 gSaturated Fat
7 g / 20 gCholesterol
52 mg / 300 mgCaffeine
0 mgNet Carbs
26 gAlcohol
0 g
In a large baking dish, combine the kale, cabbage, thinly sliced garlic cloves, and optional sliced onions and shiitake mushrooms. Drizzle with olive oil and pour in the chicken broth.
Cover the baking dish with aluminum foil and bake for 15 minutes until the greens are wilted. Remove the foil, season with salt and pepper, and continue baking for 20 to 25 minutes until the cabbage is tender.
While the greens bake, heat olive oil in a large skillet over medium-high heat. Prick the Italian sausages with a fork and sear them until browned and fully cooked, about 10 to 12 minutes.
Once the greens are finished, slice the cooked sausages and toss them into the baking dish with a splash of red wine vinegar.
5
g66
g10
g
Colombian
British