Green Leaves with Spicy Sausages

A very generous amount of olive oil, seasoned with ample rosemary, salt and pepper to taste is simmered with kale and other green cruciferous leaves until tender. You may add a pinch of mace or nutmeg. Then take your spiced whole meat sausages, chop into pieces, and stir into the leaves. Not much sausage is required, just sufficient to impart flavour. Simmer gently until the juices evaporate from the leaves, when it will be ready to serve.

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