Sausage and Fennel Ragu with Kale
Fresh fennel compliments the fennel seasoning in homemade sausage and brings it to a new flavor level. Fresh kale ribbons can take the place of pasta for a lower carb version: think Italian Chili.
Ingredients
- 1 pound bulk mild Italian sausage
- 1 onion, chopped
- 1 fennel bulb, sliced
- 1 bunch kale, preferable lacinato or dinosaur kale, rib removed and cut into ribbons
- 1-24-28 ounce can or jar tomato sauce
- 1 teaspoon dried oregano or marjoram
- Salt and pepper to taste
- Optional: Grated Parmesan cheese to serve
Instructions
- Sauté sausage in large skillet over medium heat and break down into small pieces.
- Add chopped onion and fennel and continue to cook until softened, about 5 minutes. Add kale and cook for 2 minutes
- Add tomato sauce and seasonings and simmer for 10 minutes. Taste and adjust seasoning.
- Serve as is or over gluten-free pasta. May add grated Parmesan cheese.
FYI – this is what Lacinato kale looks like!
Do you like kale? What is your favorite way to prepare it?
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