About
This hearty stew is packed with low carb veggies, sausages and a rich tomato sauce.
Perfect for batch cooking and serving with a side salad or a slice of keto bread!
Ingredients
- 4 medium link – breakfast size sausage, pork, fresh
- 3 tablespoon olive oil
- 2 cup kale
- 2 teaspoon rosemary, fresh
- 2 teaspoon, chopped thyme, fresh
- 2 cup chicken broth, bouillon or consomme, ready-to-serve can
- 1 clove garlic
- 1 small zucchini
- 1 cup tomato, canned
- 1 tablespoon balsamic vinegar
- ½ medium – 2 1/2" diameter red onion
- ⅛ teaspoon salt, sea salt
- ⅛ teaspoon black pepper
Instructions
- Heat a tablespoon of olive oil in a large pan over a medium/ low heat. Finely dice the onion and add to the pan, sweating until tender. Mince the garlic and finely chop the herbs and add to the pan. Cook gently for a minute or two until fragrant.
- Add the remaining oil to the pan. Dice the sausages into 1 inch chunks and slice the zucchini into 1/2 inch chunks. Add to the pan and cook until the sausages are well browned all over.
- Add in the tomatoes and balsamic and stir well to combine.
- Add the stock and bring to a boil, then simmer for 15-18 minutes until the sauce has thickened and reduced.
- Add the kale to the pan, season to taste and stir well to combine. Continue simmering for a few minutes more until the kale is just wilted and tender.
Nutrition Facts
- Servings: 4
- Calories: 190.3kcal/796.3kJ (per serving)
- Fat: 16.2g (per serving)
- Carbs: 6.7g (per serving)
- Protein: 5.9g (per serving)
