Sausage Peppers Greens Skillet (Printable Version)
Hearty skillet with Italian sausage, bell peppers, onions, and tender greens. Ready in 35 minutes.
# What You Need:
→ Meats
01 - 1 lb Italian sausage links (sweet or hot), 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 greens (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 (optional)
11 - Salt and freshly ground black pepper, to taste
→ Optional Garnishes
12 - Fresh basil leaves, torn
13 - Grated Parmesan cheese
# How To Make:
01 - Heat 1 tablespoon 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 to a plate and set aside; they do not need to be fully cooked at this stage.
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 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 an additional 2 minutes, allowing the tomatoes to soften slightly.
05 - Return the browned sausages and any accumulated juices to the skillet. Add the chopped greens, stir to combine, then cover with a lid. 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 -
- Cleanup is just one skillet and a cutting board, which means more time relaxing after dinner instead of scrubbing pots.
- The colors alone will make you feel like you cooked something fancy, but the effort is genuinely minimal.
02 -
- Do not skip the step of removing the sausages before cooking the vegetables, because leaving them in the whole time leads to uneven browning and soggy peppers.
- Covering the skillet when you add the greens is the secret trick that steams them down quickly without drying out the whole dish.
03 -
- Slice the sausages on a slight diagonal so more surface area hits the pan and you get extra crispy edges on every piece.
- Let the peppers sit undisturbed for a minute or two at a time while sauteing, because constant stirring prevents the caramelization that makes them taste sweet and deeply flavorful.