Sausage Peppers Greens Skillet (Printable)
Juicy sausages with colorful peppers and fresh greens in one pan
# What You’ll Need:
→ Meats
01 - 1 lb Italian sausage links, sweet or spicy, cut into 1-inch rounds
→ Vegetables
02 - 2 tablespoons olive oil
03 - 1 large red bell pepper, sliced into strips
04 - 1 large yellow bell pepper, sliced into strips
05 - 1 medium red onion, sliced
06 - 3 cloves garlic, minced
07 - 5 oz fresh greens such as kale, Swiss chard, or spinach, chopped
08 - 1 cup cherry tomatoes, halved
→ Spices & Seasonings
09 - 1 teaspoon dried oregano
10 - 1/2 teaspoon crushed red pepper flakes, optional
11 - Salt and freshly ground black pepper, to taste
→ Optional Garnishes
12 - Fresh basil leaves, torn
13 - Grated Parmesan cheese
# Steps:
01 - Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sausage pieces and cook until browned on all sides, about 5 to 7 minutes. Transfer the sausages to a plate and set aside; they do not need to be fully cooked at this stage.
02 - In the same skillet, add the remaining tablespoon of olive oil. Add the sliced red and yellow bell peppers along with the red onion. Sauté until the vegetables have softened and begun to caramelize, about 8 minutes.
03 - Stir in the minced garlic and cook until fragrant, about 1 minute, taking care not to let it brown.
04 - Add the halved cherry tomatoes, dried oregano, and crushed red pepper flakes. Stir to combine and cook for another 2 minutes until the tomatoes begin to soften.
05 - Return the browned sausages to the skillet along with any accumulated juices. Add the chopped greens, stir to combine, then cover with a lid. Cook for 5 to 7 minutes, stirring occasionally, until the sausages are cooked through and the greens are wilted and tender.
06 - Season with salt and freshly ground black pepper to taste. Serve hot, garnished with torn fresh basil leaves and grated Parmesan cheese if desired.
# Expert Advice:
01 -
- Everything cooks in one pan, which means you get maximum flavor and minimum dishpan hands.
- The peppers and greens soak up every bit of sausage goodness, so even the vegetable skeptics come back for seconds.
02 -
- The sausages do not need to be fully cooked when you first pull them out, as they will finish cooking when you return them to the pan with the greens.
- Resist the urge to wash the skillet between the sausage and vegetable steps, because that browned fond on the bottom is where half the flavor lives.
03 -
- Slice the sausages on a slight diagonal so more surface area hits the pan and you get better browning on each piece.
- If your greens are looking a bit tired, trim the stems and soak them in ice water for ten minutes before chopping and they will crisp right up.