Sausage Peppers Greens Skillet (Printable)

Hearty skillet meal with sausages, peppers, and greens ready in 35 minutes.

# What You'll Need:

→ Meats

01 - 1 lb Italian sausage links, sweet or spicy, cut into 1-inch pieces

→ Vegetables

02 - 2 tablespoons olive oil
03 - 1 large red bell pepper, sliced
04 - 1 large yellow bell pepper, sliced
05 - 1 medium red onion, sliced
06 - 3 cloves garlic, minced
07 - 5 oz fresh kale, Swiss chard, or spinach, chopped
08 - 1 cup cherry tomatoes, halved

→ Spices & Seasonings

09 - 1 teaspoon dried oregano
10 - 1/2 teaspoon crushed red pepper flakes
11 - Salt and freshly ground black pepper, to taste

→ Optional Garnishes

12 - Fresh basil leaves, torn
13 - Grated Parmesan cheese

# How to Make It:

01 - Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sausage pieces and cook until browned on all sides, about 5 to 7 minutes. Transfer the sausages to a plate and set aside; they will finish cooking later.
02 - Add the remaining tablespoon of olive oil to the same skillet. Add the sliced red and yellow bell peppers along with the red onion. Sauté until the vegetables are softened and beginning to caramelize, about 8 minutes.
03 - Stir in the minced garlic and cook until fragrant, about 1 minute.
04 - Add the halved cherry tomatoes, dried oregano, and crushed red pepper flakes. Cook for 2 minutes, allowing the tomatoes to begin softening.
05 - Return the browned sausages and any accumulated juices to the skillet. Stir in the chopped greens, cover with a lid, and cook for 5 to 7 minutes, stirring occasionally, until the sausages are cooked through and the greens are wilted and tender.
06 - Season with salt and freshly ground black pepper to taste. Serve hot, garnished with torn fresh basil leaves and grated Parmesan cheese if desired.

# Expert Advice:

01 -
  • Everything cooks in a single skillet which means you get maximum flavor and almost zero cleanup on the back end.
  • The peppers and greens soak up every bit of rendered sausage fat making each bite rich and savory without any extra effort.
02 -
  • The sausages do not need to be fully cooked when you first remove them because they will finish cooking when you return them to the pan with the greens.
  • Do not skip scraping up the browned bits from the bottom of the pan after removing the sausages because that fond is where half the flavor lives.
03 -
  • Let the sausages sit undisturbed for the first three minutes of browning because moving them too early tears the casing and prevents a good sear from forming.
  • Add a tablespoon of water or broth right before covering the pan with the lid to create steam that wilts the greens faster and keeps everything moist.

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