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Sautéed Kale and Sausage

  • Yield: 4 1x


  • 1 large bag kale (stemmed, chopped)
  • 2 tbs coconut oil
  • 2 cloves garlic (minced)
  • 1/2 medium onion (diced)
  • 2 medium carrots (diced)
  • 1-2 stalks celery (diced)
  • 2 links sausage (cut into 1/2 inch slices) (we prefer Brisket sausage but any sausage you like will work)
  • to taste salt & pepper
  • 1/2 cup broth or water
  • 1-2 tsp tarragon, dried ( or seasoning of choice)


  1. Heat the oil over medium-high heat in a large sauté pan.
  2. Add the garlic and sautee about 30 seconds.
  3. Add the tarragon (or seasoning of choice), onions, celery, and carrots.
  4. Lower the heat to medium and cook until the onion is translucent, about 3 minutes.
  5. Add the sausage and cook until beginning to brown.
  6. Add the broth or water and cook until the carrots are just beginning to turn tender.
  7. Add the kale and sauté until the kale is wilted.
  8. Season with salt and pepper to taste.
  9. Serve with an acid, such as lemon juice, vinegar, or Sport Peppers.



  • Category: Main Dish


  • Calories: 209
  • Fat: 15.71 g
  • Carbohydrates: 12.62 g
  • Protein: 7.12 g
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