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Wilted kale with salt pork and Italian sausages

Préparation - 25 minutes


Serves 4 to 6

  • 60 mL (4 tablespoons) O roasted garlic olive oil
  • 100 g salt pork in small cubes
  • 1 shallot, finely sliced
  • 1 bunch green kale, cleaned and stemmed
  • Salt and pepper to taste
  • 30 mL (2 tablespoons) Tondo Essential balsamic vinegar
  • 2 Italian sausages
  • 50 g croutons
  • 15 mL (1 tablespoon) chopped parsley
  • Favuzzi fleur de sel, to taste


  1. In a pot, brown the shallot and salt pork in the garlic olive oil over medium heat for 4 minutes.
  2. Add the kale and stir gently. Season with salt and pepper.
  3. Once the kale is cooked, deglaze with the balsamic vinegar and cook over low heat until fully evaporated. Set aside.
  4. Fill a pot with water and bring to the boil.
  5. Add the sausages and poach for 5 minutes.
  6. In the meantime, heat a bit of oil in a frying pan.
  7. Remove the sausages from the water and pat them dry, then transfer them to the hot pan to brown them on all sides.
  8. Let cool slightly before serving the sausages in a bowl over the wilted kale.
  9. Garnish with croutons and sprinkle with parsley and fleur de sel.

Perfect for brunch or for a light lunch.