So… I totally had another post all set to hit today. But then I made dinner. And when your kid tells you he felt like he was eating at a five star restaurant, and everyone else eats more than one serving… it’s 100 percent my responsibility to share it with the masses.

Chock full of flavor, fresh veggies, browned brats, and none of the “bad stuff;” with a broth that ties the whole thing together.

Ingredients:

8 bratwurst links

2Tbsp evoo

1 bunch of kale, leaves removed from stems and rough chopped

2 leeks, white parts halved, sliced and rinsed in water thoroughly to remove sand/dirt

2 fennel bulbs, thinly sliced and diced

2 Tbsp fennel fronds, chopped

1 Tbsp trader joe’s onion salt

4 cups chicken broth

Directions:

Heat olive oil in a large cast iron skillet, on medium.

Diagonally slice brats into semi thin slices. Add brats to heated oil, in batches, browning both sides, removing from pan and setting aside. Add leeks, fennel and kale to pan, sautéing for a few minutes until softened. Add chicken stock and turn heat up to high. Bring stock to a boil and reduce heat to a simmer. after 5 minutes add sausage back into pan. Let everything meld together for an additional 5 minutes.

And that, my friends, is the end of that. Enjoy!