Instruction

• Preheat the oven to 350°
• 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)
• Coarsely chop half a head of green cabbage
• Combine the greens in a large baking dish and add 4 cloves of thinly sliced garlic
• Adding 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)
• Coat the greens with some olive oil and pour ½ cup chicken stock or broth over everything
• Cover the dish with foil and bake until the greens are wilted, about 15 minutes
• Remove foil and season with salt and pepper
• Continue to bake until cabbage is tender, about 20-25 minutes more
• Meanwhile, heat a little olive oil in a large skillet over medium-high
• Prick four sweet Italian sausages with a fork and cook until browned on all sides and cooked through, 10 to 12 minutes
• When the greens are done, slice the sausage and toss into the greens with a splash of your favorite vinegar (I like sherry or red wine)