📝 About This Recipe
This vibrant dish bridges the gap between rustic Italian flavors and the high-heat energy of the wok. Bold, spicy Italian sausage crumbles meet the earthy crunch of lacinato kale, all bound together by a savory umami-rich glaze with a hint of balsamic brightness. It’s a nutrient-dense, high-protein meal that proves the stir-fry technique is a universal language for flavor.
🥗 Ingredients
The Protein and Greens
- 1 lb Hot Italian Sausage (casings removed)
- 2 bunches Lacinato Kale (stems removed, leaves roughly chopped into 2-inch pieces)
- 1 Red Bell Pepper (thinly sliced into strips)
- 1/2 Red Onion (thinly sliced)
Aromatics
- 4 cloves Garlic (thinly sliced)
- 1 tablespoon Fresh Ginger (finely minced)
- 1/2 teaspoon Red Chili Flakes (adjust to heat preference)
The Glaze
- 2 tablespoons Soy Sauce (low sodium preferred)
- 1 tablespoon Balsamic Vinegar (adds a Western acidic depth)
- 1 teaspoon Honey (to balance the heat)
- 1 teaspoon Toasted Sesame Oil (for a nutty finish)
Fats and Garnishes
- 2 tablespoons Extra Virgin Olive Oil (divided)
- 2 tablespoons Toasted Pine Nuts (for crunch)
- 1/4 cup Parmesan Cheese (shaved for garnish)
👨🍳 Instructions
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1
In a small bowl, whisk together the soy sauce, balsamic vinegar, honey, and sesame oil until the honey is fully dissolved. Set this glaze aside.
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2
Heat a large wok or a heavy-bottomed cast iron skillet over medium-high heat. Add 1 tablespoon of olive oil and swirl to coat.
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3
Add the sausage meat to the hot pan. Use a wooden spoon or spatula to break the meat into small, bite-sized crumbles.
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4
Cook the sausage for 5-6 minutes until browned and slightly crispy. Use a slotted spoon to remove the sausage from the pan, leaving the rendered fat behind.
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5
If the pan looks dry, add the remaining tablespoon of olive oil. Increase the heat to high.
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6
Toss in the sliced red onion and bell peppers. Stir-fry for 2 minutes until they begin to soften but still retain a snap.
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7
Add the sliced garlic, minced ginger, and red chili flakes. Stir constantly for 30-45 seconds until fragrant, being careful not to burn the garlic.
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8
Add the chopped kale in two batches. It will look like a lot, but it will wilt down quickly. Stir-fry each batch for about 1 minute.
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9
Return the cooked sausage to the pan and toss everything together to combine.
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10
Pour the prepared glaze over the mixture. Stir-fry for another 1-2 minutes, ensuring the kale is coated and the sauce has thickened slightly to a glossy finish.
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11
Remove the pan from the heat immediately to prevent the kale from becoming mushy.
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12
Transfer to a serving platter and garnish with toasted pine nuts and shaved Parmesan.
💡 Chef's Tips
Always ensure your kale is thoroughly dried after washing; wet kale will steam rather than sear, losing that signature stir-fry texture. If you prefer a milder dish, swap the hot Italian sausage for sweet Italian sausage or even a spiced chicken sausage. For the best flavor, slice your garlic into thin 'chips' rather than mincing it; it provides a lovely mellow bite that complements the sausage. Don't skip the balsamic vinegar; its acidity cuts through the richness of the sausage fat perfectly. If the kale is too tough for your liking, add a splash of water or broth and cover the pan for 30 seconds to steam it slightly before adding the sauce.
🍽️ Serving Suggestions
Serve over a bed of buttery polenta or creamy grits for a comforting fusion meal. Pair with a crisp, high-acidity white wine like a Vermentino or a Sauvignon Blanc to balance the spice. Accompany with a side of crusty sourdough bread to mop up any leftover savory glaze. For a low-carb option, serve as is or over a bowl of cauliflower rice. Top with a fried egg for an extra-indulgent 'brunch-style' dinner.