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Kitchen Notebook

August 29, 2018

Italian Sausage with Garlicky Broccoli and Mushrooms

45 Mins

Serves 2

 

  • 1 head Broccoli, stems peeled; florets and stems cut into bite-size pieces
  • 1 pack Italian Sausage, removed from casing
  • 8 oz Portobello Mushrooms, sliced thinly
  • 1/4 cup Olive Oil
  • 8 cloves Garlic, thinly sliced
  • Sea Salt & freshly ground Pepper
  • Chili Flakes



Heat the olive oil over medium heat in your largest skillet. Add garlic and sauté for about 20 seconds. Add broccoli, portobellos and 1/4 teaspoon salt and reduce heat to medium low. Cook, turning occasionally, until broccoli is completely tender and melting, up to 45 minutes. Add a little more olive oil during the process if it seems advisable.

Add sausage to the pan and continue to sauté, breaking it up until meat is cooked through.

Divide between two bowls. Sprinkle with flaky salt, freshly ground black pepper and chili flakes, if desired.


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45 Mins Meat Paleo pork side dish Stryker Farm Summer


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