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Turkey Sausage, Fennel and Kale Ragu

Makes 6 Servings

231 Calories

9.9g Carbohydrates

11.5g Fat

24.9g Protein

Ingredients

• 1 tablespoon extra-virgin olive oil plus more as needed

• 1.5 pounds Turkey Sausage (See Recipe)

• 1 medium yellow onion thinly sliced

• 1 medium fennel bulb thinly sliced

• Kosher salt

• 4 cloves garlic finely chopped

• 1 teaspoon fennel seeds

• 36 oz Crushed Tomatoes

• 1 bunch kale – sliced into ribbons

• 1/2 teaspoon freshly cracked black pepper

Directions (Parsley Potatoes)

• Preheat sauté pan over medium high heat. Add olive oil & heat until shimmering. Add sausage & cook, breaking it up with a spoon, until browned all over, around 12 minutes. Transfer to a bowl & set aside, reserving 2 tablespoons of fat in the pot.

• Add onions & fennel & season with ¼ teaspoon salt. Cook, stirring regularly, until caramelized & soft, around 12 minutes. Add the garlic & fennel seeds & cook 2 more minutes. Sauté kale until wilted, about 2 minutes. Return browned sausage to the pan, add the crushed tomatoes, black pepper & stir to combine. Bring to a simmer, cover with a lid, turn heat to medium & cook 20 minutes.

• Taste the ragù for seasoning and adjust with salt & pepper as desired. Serve over cauliflower purée, mashed potatoes, or with side of choice.

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