Paleo Tuscan Sausage and Kale Skillet

Ingredients

• 1 lb Italian Sausage (sweet or spicy)
• 1 bunch Kale
• 1/2 cup Sun-dried Tomatoes
• 4 cloves Garlic
• 1 can Coconut Milk (full-fat)
• 1/2 cup Chicken Broth
• 2 tbsp Olive Oil
• 1/2 tsp Salt
• 1/4 tsp Black Pepper
• 1/4 tsp Red Pepper Flakes

Instructions

1. 1First, prepare the 1 bunch of kale by removing the tough stems and roughly chopping the leaves. Place a 12-inch skillet over medium-high heat and add the 2 tbsp of olive oil.
2. 2Carefully remove the 1 lb of Italian sausage from its casings and add it to the hot skillet. Break the sausage into small, approximately 1/2-inch pieces with a spoon, and cook for 5 to 7 minutes, stirring occasionally, until it is browned all over and cooked through.
3. 3Add the 4 cloves of minced garlic and the 1/2 cup of sun-dried tomatoes to the skillet with the cooked sausage. Cook, stirring constantly, for 1 minute until the garlic becomes fragrant.
4. 4Add the prepared 1 bunch of kale to the skillet. Stir it into the sausage and tomato mixture and continue to cook for 3 to 5 minutes, stirring occasionally, until the kale has wilted down significantly.
5. 5Pour in the 1 can of full-fat coconut milk and the 1/2 cup of chicken broth. Stir in the 1/2 tsp of salt, 1/4 tsp of black pepper, and 1/4 tsp of red pepper flakes until well combined. Bring the mixture to a gentle simmer.
6. 6Let the mixture simmer gently, uncovered, for 10 minutes, stirring occasionally. The sauce should thicken slightly and be able to coat the back of a spoon.
7. 7Serve the Paleo Tuscan Sausage and Kale Skillet immediately.

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