Thyme After Time: It-Kale-ian Sausage Sandwiches

Italian Sausage Sandwich with a Sauteed Kale and Red Wine Topping

Want an interesting topping you may have never thought of for your Italian sausage sandwich? Want something fast but flavorful and healthy? Feeling adventurous? Want to take kale to places you've never thought it would go? Put it on top of your list...not only for one of the healthiest greens, but put it on top of your sandwich.

Oh and don't forget the mustard, that just ties the whole thing together.

But don't let me waste any more of your time tonight. This recipe's a quick one and you look hungry.

Enjoy this as much as I did!

The Kale

A Small Pat of Butter and 1 Tbsp Olive Oil

One small bunch of Kale (Ours was Red Russian)

1/2 Onion, sliced thin

1 Garlic Clove, minced

1/4 Cup of Red Wine (I used Shiraz)

1/4 Cup Chicken Broth

Red Pepper Flakes

Light Agave Syrup (a drizzle)

Balsamic Vinegar (a drizzle)

Wash and remove stems from kale. Chop into large bite sized pieces.

Over medium to medium-high heat melt a small pat of butter with a tablespoon of olive oil.

Add onions. Sprinkle with a bit of salt. Saute until softened, about 4-5 minutes. Add minced garlic. Cook for another minute while stirring.

Add Kale and stir.

Sprinkle with red pepper flakes.

Add red wine. Let evaporate. If using the Russian Red variety of Kale, your onions will have the same hue as the veins of the kale. It makes for a very pretty dish.

Add the chicken broth. Let it evaporate. Turn off heat.

This should take no more than 10 minutes, after the kale is added to the pan. This way the kale stays a beautiful bright green and remains sweet and there's still a little crunch left in the leaves.

Drizzle with a bit of agave syrup and a bit of balsamic vinegar.

Season with salt and freshly ground pepper.

Taste and adjust seasoning