Kale Sausage Stirfry


  • 1 large onion, diced small
  • 4 cloves garlic, diced small
  • olive oil
  • 2 links Field Roast Smoked Apple Sage Sausages (or follow recipe for Pepperoni Seitan and change seasonings)
  • 2 bunches kale, deveined and roughly chopped
  • 1 can cannellini (white kidney) beans, drained, rinsed, and allowed to dry a bit
  • balsamic vinegar
  • thyme
  • salt & pepper


  1. Heat about 2T olive oil in a pan on medium-high. Fry up onions and garlic with some salt until browned, periodically deglazing with 1T water at a time to cook down onions into a slight paste.
  2. Slice sausage into 1/2" pieces and fry until browned. Deglaze pan with 1T balsamic vinegar.
  3. Add beans and stir to combine. Add some thyme, salt, and pepper, and drizzle with about 1T of balsamic vinegar and allow to brown a little. When stirring, be careful not to mash beans.
  4. Once beans are a little seared, add kale, toss to combine, and season a little more with thyme, salt, and pepper. Add 1T balsamic vinegar and cook until kale is softer but still bright green. If you would like a little more sauce, add another 1T of vinegar and 1T water.
  5. Serve over a bed of quinoa.