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Sausage & Kale in Wine Garlic Sauce is a mighty tasty meal that packs a nutritional punch (thank you kale!) while still being keto and low-carb friendly.
Plus, this hearty and satisfying dish with a light and delicate sauce has only 4 net carbs per generous serving, so dig in!
Sausage is a regular meal at my house, but I was getting tired of my usual go-tos: sausage with tomato sauce or sausage with sauerkraut and mustard.
Don’t get me wrong, I LOVE these two preparations, but I didn’t want a red saucy mess for dinner and I didn’t have any sauerkraut on hand. I did have kale….hmm, the culinary wheels started turning!
Enter Sausage & Kale in a White Wine Garlic Sauce. I had some frozen Italian sausage, a big old bunch of kale, some leftover white wine in the fridge (yes, it happens! LOL), and voila, it sounded like a one-pan dinner to me!
It didn’t take too long to pull this dish together and to make the family happy, I cooked up some farfalle pasta and tossed the sausage-kale mixture with it and served it to them for dinner.
They were raving, and it was just as tasty without the pasta, keeping it low-carb for me. A Caesar salad rounded out our meal, and I did a little happy dance at all the veggies I snuck into one meal.
Variations on Sausage & Kale in a White Wine Garlic Sauce
I used a mild Italian sausage for this dish, but it would taste just fine with hot Italian sausage, or even your favorite garlicky sausage. Try to keep with a leaner sausage though, or your sauce may end up too fatty.
You can also swap out the kale – spinach would work just fine – but toss it in right at the very end of the cooking because it doesn’t need as much time to cook as kale.
You can also jazz up the veggies in it with whatever you have on hand! I loved the colorful peppers but play around with all your favorite keto veggies.
Is This Sausage & Kale in Wine Garlic Sauce Freezer-Friendly?
Yes! It will freeze fine. You’ll lose some of the structure in the peppers (they’ll get a bit limp) in the freezing/thawing process, but it’ll still taste great.
To freeze this keto sausage dish, chill it overnight in the fridge or for several hours.
A vacuum sealer is my freezer go-to. I love that this handy device sucks all the air out of food and perfectly preserves it in the freezer. It’s an expense upfront, but I save so much from not having to throw out freezer-burned food.
If you don’t use a vacuum sealer, package the food in a freezer-safe container or zip-top plastic bag and press out as much air as you can.
To reheat, thaw it in the fridge overnight (or pop the frozen vacuum-sealed bag into cold running water) and heat it gently in the microwave.
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Chunks of flavorful sausage, nutrition-packed kale, and a delish sauce makes this a one-pot meal my family really loves!
- 1 pound sausage links, casing removed
- 2 cups fresh kale, chopped finely
- 1/4 cup onion, sliced thin
- 1 red or yellow pepper, seeded and sliced
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1/2 cup white wine , dry, like Chardonnay
- 1/2 cup water
- Remove the casing from the sausage and put it into a large skillet along with the sliced onion and minced garlic. Cook it on medium-high for 2-3 minutes, breaking it up into large, meatball-size chunks.
- Wash and chop the kale. Add the kale to the pan with the sausage. Stir frequently, cooking for about five minutes until the kale is wilted. Add the white wine and let cook for another 5 minutes to reduce the wine.
- Add the peppers and continue cooking, and stirring often, over medium-high heat until the peppers are tender. Add the water to make a thin sauce; season with salt and pepper and serve! Thicken the sauce with a tablespoon of cornstarch mixed with two tbsp of water if you like a thicker sauce.
Amount Per Serving: Calories: 349Total Fat: 25gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 65mgSodium: 630mgCarbohydrates: 8gNet Carbohydrates: 4gFiber: 4gSugar: 2gProtein: 15g
All recipes reflect approximate nutrition values for your convenience. Data is gathered via Nutrifox, when available, or other similar online calculators. Nutrition values can vary for each recipe based on variables such as measurement accuracy, different brands of ingredients, and so on. We make every effort to be as accurate as possible, but readers should make their own calculations if exact calculations are required. Recipe authors are not nutritionists or dieticians and recipes are not to be considered as medical or nutritional advice. Please consult your primary doctor before making any changes to your diet.