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Wednesday, August 26, 2015

{Kale and Spicy Chicken Sausage Skillet}

A few weeks ago I had a dear friend over for dinner!  We enjoyed a lovely evening on the patio catching up on life; all while enjoying the beautiful weather, a glass of wine and this delicious Kale and Spicy Chicken Sausage Skillet.  

Let me just pause for a moment and say that there is nothing better then a night spent with a dear friend, where you get to talk for hours and enjoy good food and wine!  Nothing better!  Let me also say that this Kale and Spicy Chicken Sausage Skillet is hands down amazing.  

Oh, and you know what makes this dish even greater?  It is simple to make,  not a lot of complicated steps... week night win!  I used Trader Joe's Jalapeno Chicken Sausage to give the dish a kick, but if your not into heat use a chicken sausage that is a bit milder (like Roasted Red Pepper, or Mild Italian - Trader Joe's has tons of options)!  Don't like kale?  Sub in spinach!  Wanna serve it over rice?  go ahead, but I love the extra veggie boost and flavor the cauliflower rice provides!  PS Derek even loved this dish... cauliflower rice, kale and all!  Win Win for this cook! 

Kale and Spicy Chicken Sausage Skillet 
Brunch N'Cupcakes 
Serves 4 


1 Package of Chicken Sausage (5 links total) - I used Trader Joe's Jalapeno - Chopped 
2 Garlic Cloves 
1/2 Cup Chopped Mushrooms 
1 Teaspoon Coconut Oil 
1/2 Medium Onion Chopped 
1/2 Teaspoon Cumin, Paprika, Chili Powder
1-2 Tablespoon Balsamic Vinegar 
3/4 a large bag of chopped kale
Salt and Pepper to Taste 

Cauliflower Rice
1 Head Cauliflower - Roughly Chopped 
1/2 Cup Chopped Onion 
1-2 Garlic Cloves Minced 
Salt and Pepper to Taste 
1/2 Teaspoon Cumin and Paprika
1 Teaspoon Coconut Oil 
1/4 Cup Fresh Cilantro Chopped 


To make the Kale and Spicy Chicken Sausage Skillet: 
1- Heat coconut oil in a large skillet.  Saute onions until tender.  Add Garlic and cook until fragrant.  Add mushrooms and seasoning to the skillet.  Cook until mushrooms are soft and liquid from mushrooms has absorbed.  Add chicken sausage and cook until heated through and chicken sausage is lightly browned.
2- Add 1 tablespoon balsamic vinegar to the skillet and de-glaze the pan.
3- Add spinach to the skillet and cook until wilted.  Serve immediately over cauliflower rice or plain rice.

To make the cauliflower rice:
1-  Place chopped cauliflower into the bowl of a food processor.  Pulse food processor until cauliflower resembles grains of rice.
2- In a large skillet heat coconut oil.  Saute onions until tender.  Add garlic and saute until fragrant.  Carefully add "riced" cauliflower to the skillet.  Season with salt, pepper, cumin and paprika.
3- Cook cauliflower for 7-10 minutes until tender and heated through.  Carefully stir in cilantro and remove from heat. 


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