Crispy Sausages and Greens

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Heat the ovenHeat the oven to 180°C / 350°F. Remove the stems from one bunch of Tuscan kale and tear the leaves into 1" pieces (mustard greens, collards, spinach, and chard are great, too).
2. 2Coarsely chop the half a head of green cabbage. Combine the greens in a large baking dish and add 4 cloves of thinly sliced garlic.
3. 3Adding some sliced onions and shiitake mushrooms at this point is optional, but highly recommended (I'll sauté the onions and mushrooms in a cast iron baking dish right on the stove before adding to the greens).
4. 4Coat the greens with some olive oil and pour ½ cup chicken stock or broth over everything.
5. 5Cover the dish with foil and bake until the greens are wilted, about 15 minutes. Remove foil and season with salt and pepper.
6. 6Continue to bake until cabbage is tender, about 20-25 minutes more. While that cooks, heat a little olive oil in a large skillet over medium-high.
7. 7Prick four sweet Italian sausages with a fork and cook until browned on all sides and cooked through, 10 to 12 minutes.
8. 8When the greens are done, cut the sausage and toss into the greens with a splash of your favorite vinegar (I like sherry or red wine).