More often than not, impromptu dishes, thrown together without much forethought, turn out to be the most delicious. Such was this simple dish, prepared and served within 20 minutes on a particularly busy, stressful day last week. It had me reaching for the camera, and scrambling to find a scrap of paper to scribble down the recipe before it left my brain for good. This is absolutely fabulous on its own, but could also make an excellent soup with the addition of a quart of vegetable stock, or even spooned over zucchini ribbon pasta.
Italian Sausage & Vegetable Medley
- coconut oil
- Italian sausage – if you’re local, you must try it from New Seasons
- 1 medium zucchini, sliced into half moons
- 1 cup small Crimini mushrooms, sliced
- 3-4 kale leaves, finely chopped
- 1 quite small yellow onion, diced
- 1 egg for each serving
- kelp flakes or fine sea salt to sprinkle over fried egg
Crappy pic but thankful I snap photos of my meals for Twitter.
Directions: In a large cast iron skillet, heat a spoonful of coconut oil and saute Italian sausage over medium-high heat until the outside is brown, but insides are still pink. Toss in zucchini and stir, cooking for two minutes. Add mushrooms and cook for a few more minutes, then add kale and cook for several more. Finally, add onion and saute for another five minutes. In a separate, smaller skillet, fry one egg in coconut oil for each serving. Top each serving of the medley with a fried egg, sprinkle with kelp flakes, and serve immediately. Mangia!
Side note: I recently re-organized all food-related posts to make it easier to find recipes. Explore more deliciousness under the Mangia category here. If you’re still not finding what you’re looking for, try using the new search box, which is located on the sidebar.