Instructions
Preheat your oven to a gentle 350°F (175°C) to create the perfect cooking environment for tender greens. Begin by removing the stems from a bunch of fresh Tuscan kale; tear the leaves into roughly 1-inch pieces to ensure even cooking and easy eating. Alternatively, mustard greens, collards, spinach, or chard can be used for a twist on this classic. Next, coarsely chop about half a head of green cabbage to introduce a subtle sweetness and crunch to the mix. In a large baking dish, combine the kale and cabbage along with 4 cloves of thinly sliced garlic, distributing the slices evenly to infuse their aromatic flavor throughout. For an extra layer of complexity, consider adding sliced onions and shiitake mushrooms. These can be sautéed beforehand in a cast iron skillet right on the stove, which allows them to caramelize and develop a delicious depth of flavor before being folded into the greens. Drizzle the assembled greens generously with olive oil to enhance richness, then pour in ½ cup of chicken stock or broth to keep the mixture moist during baking. Cover the dish tightly with foil to trap the steam, and bake until the greens have wilted—this should take about 15 minutes. Uncover, season with salt and freshly cracked pepper, and return to the oven. Continue to bake for an additional 20-25 minutes until the cabbage softens beautifully. While the greens bake, warm a splash of olive oil in a large skillet over medium-high heat. Prick four sweet Italian fennel sausages a few times with a fork to prevent bursting, then cook them until each side is golden brown and the sausages are cooked through, about 10 to 12 minutes. This cooking technique ensures a delectable crispy exterior and juicy interior. Once the greens are tender and the sausages are cooked, slice the sausages into bite-sized pieces. Toss them gently with the greens and add a splash of your favorite vinegar—sherry or red wine vinegar works wonderfully—to brighten the flavors and bring everything together harmoniously. Serve immediately and enjoy this delightful, comforting meal. Tips: For even richer flavor, use homemade chicken stock. When sautéing onions and mushrooms, cook on medium heat to allow for gentle caramelization without burning. Adjust vinegar quantity to taste for a balanced tanginess.
