Turkey Sausage with Sautéed Kale and Cauliflower Rice

Ingredients

• Turkey sausage 120 g
• Kale leaves 1 cup
• Cauliflower rice 1 cup
• Olive oil 1 tbsp

Method

1. Prepare Ingredients. Wash the kale leaves thoroughly and chop them roughly into bite-sized pieces. If using fresh cauliflower, pulse it in a food processor until it resembles rice grains. If using frozen cauliflower rice, let it thaw slightly.
   Tip: Removing the tough stems from kale makes it more tender and easier to eat.
2. Cook Turkey Sausage. Heat half the olive oil (about 1/2 tbsp) in a non-stick skillet over medium heat. Add the turkey sausage and cook, turning occasionally, until browned and cooked through, about 7-8 minutes. If using pre-cooked sausage, just heat until warm.
   Tip: Use a meat thermometer to ensure sausage reaches 165°F (74°C) for safe consumption.
3. Sauté Kale. Remove the cooked sausage from the skillet and set aside. In the same skillet, add the remaining olive oil (1/2 tbsp). Add the chopped kale and sauté over medium heat for about 3-4 minutes until wilted but still bright green.
   Tip: Add a pinch of salt to help the kale release moisture and cook faster.
4. Cook Cauliflower Rice. Add the cauliflower rice to the skillet with the kale. Stir well and cook for an additional 3 minutes, stirring occasionally, until the cauliflower is tender but not mushy.
   Tip: Avoid overcrowding the pan to allow even cooking and prevent steaming.
5. Combine and Serve. Return the cooked turkey sausage to the skillet and stir everything together to combine and heat through for 1-2 minutes. Taste and adjust seasoning with salt and pepper if desired. Serve hot.
   Tip: For added flavor, squeeze a little lemon juice over the dish before serving.

Pro tips

• Use a non-stick skillet to reduce the need for excess oil and prevent sticking.
• If you prefer spicier sausage, add a pinch of red pepper flakes while cooking the kale.