Italian Sausage and Kale Bowl

When I first started eating paleo I made this meal at least once a week. I like it. I like it a lot! On a typical weeknight I like to cook something nourishing and fast. At the end of an insanely busy day I’m exhausted and barely functioning. So the easier the dinner, the better. This kale bowl has all your veggies, greens, and protein in one place! You basically throw everything into a skillet and BAM – dinner. If you are cooking for one like I am (ain’t nobody got time for relationships) then you’ll most likely have leftovers. So the next morning I like to add the leftovers right into my scrambled eggs. What’s not to love?

Could this meal BE any easier? (Chandler voice). Not only is this a one-skillet meal but there’s less than 10 ingredients.

Fact: It can be harder for people with GI issues to digest fruits and veggies. Cooking veggies first helps break down some fiber making it easier to digest. And causing you less gas. Although tomato skin and leafy greens don’t agree with most Crohn’s and ulcerative colitis intestines it sits well with me as long as I peel the tomato skin.

Try roasting the tomato first quickly. When it’s warm the skin will be much easier to peel.

INGREDIENTS

• 1 bunch kale, torn to bite size pieces
• 1 yellow onion, julienne to strips
• 1 pound Italian sausage (sweet or hot)
• Juice from 1/2 lemon
• 1/2 tsp lemon zest
• 1 clove garlic, chopped
• 5 fresh tomatoes on the vine, chopped
• 1/2 tsp sea salt to taste
• 1 tbsp olive oil
• 1/4 cup veggie stock (as needed)

DIRECTIONS

1. In a large skillet or dutch oven, heat olive oil on medium-high heat. You need a large surface area for the kale to fit.
2. Next, sauté onions and garlic until the onions are translucent. Then add sausage. Crumble and break sausage with your spoon as it browns.
3. When meat is fully cooked add the torn kale. Once the kale is slightly wilted and still bright green add lemon juice, zest, tomatoes, and salt.
4. TIP! If the pan gets too dry and kale is not cooking down within 3 minutes then add some vegetable stock. The moisture will help steam and cook the greens. 
5. Once the kale is wilted down to ‘al dente’ remove from heat. 

MANGIA!

Serves 2 as a meal, 4 as a side dish.

Eating things out of a bowl provides me with comfort. There’s something about hugging the food as you eat it that makes the experience extra special. Oh my God. I sound ridiculous. “Hi, I’m Laura and I like to hug my food”… “Hiiii, Laura.”

Enjoy this after a nice cool cucumber avocado soup appetizer. That goes in a bowl too!… BOWL ALL THE THINGS!

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