Dinner · Irish

Crispy Italian Sausages with Braised Greens

Maya Chen

Recipe by Maya Chen

Weeknight & global cooking · September 19, 2026

This is a one-pan-ish weeknight dinner that turns humble greens and sausage into something you actually crave. The kale and cabbage roast down until sweet and tender while the sausages get browned and crisp, then everything gets tossed together with a splash of vinegar to wake it all up. It comes together with pantry basics and almost no fuss.

Jump to recipe
Crispy Italian Sausages with Braised Greens

Why you'll love this

  • Everyday ingredients turn into a real, satisfying dinner.
  • Naturally low carb and packed with greens.
  • Mostly hands-off while the oven does the work.
  • Easy to swap in whatever greens you have on hand.

EveryDayMeal recipe

Crispy Italian Sausages with Braised Greens

Prep
15m
Cook
40m
Total
55m
Serves
4
Level
Easy

Ingredients

  • 1 bunch Tuscan kale
  • 1/2 head green cabbage, coarsely chopped
  • 4 cloves garlic, thinly sliced
  • 1 medium onion, sliced (optional)
  • 1 cup shiitake mushrooms, sliced (optional)
  • 3 tablespoons olive oil
  • 1/2 cup chicken stock or broth
  • 4 links sweet Italian sausages
  • 1 tablespoon sherry or red wine vinegar
  • to taste salt
  • to taste black pepper

Equipment

  • Large baking dish
  • Large skillet
  • Aluminum foil
  • Sharp knife
  • Cutting board

Instructions

  1. Heat your oven to 350 degrees F so it is ready when the greens go in.
  2. Strip the stems from the kale and tear the leaves into 1-inch pieces, then coarsely chop the cabbage. Combine both in a large baking dish along with the sliced garlic so the flavors mingle as they cook.
  3. If using the mushrooms and onion, warm a little olive oil in a skillet over medium heat and saute them until soft and golden, about 6 minutes, then scatter them over the greens for extra depth.
  4. Drizzle the greens with about 2 tablespoons olive oil and pour the chicken stock over everything, which keeps them from drying out and creates a light braise.
  5. Cover the dish tightly with foil and bake until the greens wilt down, about 15 minutes.
  6. Remove the foil, season generously with salt and pepper, and return to the oven until the cabbage is tender and the edges start to caramelize, 20 to 25 minutes more.
  7. Meanwhile, heat a little olive oil in a large skillet over medium-high heat. Prick each sausage a few times with a fork so they don't burst, then cook, turning, until browned all over and cooked through, 10 to 12 minutes.
  8. Slice the sausages on a bias and toss them into the finished greens along with a splash of vinegar, which cuts the richness and brings everything together. Taste, adjust the salt, and serve hot.

Tips from the kitchen

  • Prick the sausages before cooking so they brown evenly instead of splitting open.
  • Don't skip the vinegar at the end. That bright acid is what makes the whole dish taste balanced instead of heavy.
  • Mustard greens, collards, chard, or spinach all work in place of the kale if that is what you have.

Estimated nutrition per serving: 420 cal · 22g protein · 14g carbs · 31g fat

Make it your own

  • Use spicy Italian sausage for a little heat.
  • Swap the shiitakes for cremini mushrooms or leave them out entirely.
  • Finish with grated Parmesan or a squeeze of lemon instead of vinegar.

Storing & make-ahead

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a skillet over medium heat to bring back some crispness, or microwave in short bursts. This actually tastes great the next day as the flavors settle.

Good to know

Can I use a different green?
Absolutely. Collards, mustard greens, chard, or spinach all work. Tender greens like spinach need less oven time, so add them later.
What sausage works best?
Sweet Italian sausage is classic here, but spicy Italian or fennel sausage are both delicious. Chicken sausage works too for a lighter option.
Can I make this ahead?
Yes. Cook everything through, then reheat in a skillet before serving. The braised greens hold up especially well.
Do I have to add the mushrooms and onion?
No, they are optional, but they add a lot of savory depth and are worth the extra few minutes if you have them.

Related recipes