veggie heavy sausage stir-fry

Whether it’s a busy weeknight, or you are looking to clean out your fridge before everything goes bad stir-fry is the way to go.

Not only is it a one pot meal, but you can easily change them up depending on what you have on hand. (I’ll give some ideas below). Also… contrary to popular belief, they aren’t just for asian cooking.

Ingredients:

2 Tbsp evoo

4 pork apple sausages, sliced (or chicken, or tofu or completely omit)

1/4 red onion thinly sliced (or white, or yellow, or sweet)

1 bulb fennel, cored and thinly sliced

3 cloves garlic, peeled and sliced

1/2 cup white wine (can completely omit if want)

1 1/2 Tbsp thyme leaves

2 zucchinis, halved lengthwise and sliced (or yellow squash, or italian squash)

1/2 pint cherry tomatoes (or 2 roma, or 2 small heirloom)

2 pints mushrooms, stemmed and sliced (I used 1 pint shiitake and 1 pint cremini, but you do you)

1 tsp salt

2 cups chicken stock (or veggie if want to go vegan or vegetarian)

1 cup kale (or spinach, or collards)

2 Tbsp chives

Directions:

Heat evoo on medium-high heat, until shimmering. Add sliced sausage. Stir occasionally until browned.

Turn heat to low. Remove from pan and set aside on paper towels to drain.

Add onions and fennel to pan. Sauté until softened. Approx 5 minutes. add in garlic and thyme. Sauté an addition minute.

Add wine and turn heat back up to medium-high. Stir occasionally, until most wine has absorbed. 3 - 5 minutes.

Add mushrooms, zucchini, tomatoes, and salt to pan. Stir to combine.

Add stock and bring to boil. Turn down to simmer. Add in kale.

Simmer until veggies have slightly softened.

Sprinkle chives over top and serve.

Note: Directions are written for original ingredients. Substitute with what you are using where applicable.