Sausage Peppers Greens Skillet (Printable)
Hearty one-pan meal with juicy sausages, colorful bell peppers, and nutritious greens ready in 35 minutes.
# What You Need:
→ Meats
01 - 1 pound Italian sausage links, sweet or spicy, cut into 1-inch pieces
→ Vegetables
02 - 2 tablespoons olive oil
03 - 1 large red bell pepper, sliced
04 - 1 large yellow bell pepper, sliced
05 - 1 medium red onion, sliced
06 - 3 cloves garlic, minced
07 - 5 ounces fresh greens such as kale, Swiss chard, or spinach, chopped
08 - 1 cup cherry tomatoes, halved
→ Spices and Seasonings
09 - 1 teaspoon dried oregano
10 - 1/2 teaspoon crushed red pepper flakes, optional
11 - Salt and freshly ground black pepper, to taste
→ Optional Garnishes
12 - Fresh basil leaves, torn
13 - Grated Parmesan cheese
# Directions:
01 - Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sausage pieces and cook until browned on all sides, about 5 to 7 minutes. Transfer the sausages to a plate and set aside; they do not need to be fully cooked at this stage.
02 - In the same skillet, add the remaining tablespoon of olive oil. Add the sliced red and yellow bell peppers along with the sliced red onion. Sauté until the vegetables are softened and beginning to caramelize, about 8 minutes.
03 - Stir in the minced garlic and cook until fragrant, about 1 minute.
04 - Add the halved cherry tomatoes, dried oregano, and crushed red pepper flakes. Cook for an additional 2 minutes, allowing the tomatoes to begin softening.
05 - Return the browned sausages to the skillet along with any accumulated juices. Stir in the chopped greens, cover with a lid, and cook for 5 to 7 minutes, stirring occasionally, until the sausages are cooked through and the greens are wilted and tender.
06 - Season with salt and freshly ground black pepper to taste. Serve hot, garnished with torn fresh basil leaves and grated Parmesan cheese if desired.
# Expert Suggestions:
01 -
- Everything cooks in a single skillet, which means you get maximum flavor and minimal dishwashing, a trade that always feels like a win.
- The caramelized bits left behind by the sausage seep into every vegetable, creating depth that tastes like you spent far longer than thirty five minutes on dinner.
- It is endlessly flexible with whatever greens or peppers you have lurking in the crisper drawer.
02 -
- The sausage does not need to be fully cooked during the initial browning because it finishes cooking when you return it to the skillet with the greens and the lid on.
- If you use spinach instead of kale or chard, fold it in during the last two minutes rather than the full five to seven, otherwise it dissolves into mush.
03 -
- Resist the urge to stir the sausage constantly while browning, because patience and a still pan are what build that irresistible crust.
- A splash of chicken broth or white wine deglazed into the pan before adding the greens lifts every caramelized bit off the bottom and into the sauce where it belongs.