Meal planning can be tedious, and sometimes I don’t do my homework very well.  Such was the case with this recipe, which could have been a disaster, but Jon saved the day. I chose the original recipe based on the picture, which made it look delicious, but when it came time to make it, I realized it was seriously lacking in spices and flavor. Thank goodness for Jon. He transformed what would have been a bland, unappealing sauté into one of the best paleo dishes we’ve made yet. It’s amazing what a dash of Chinese 5 Spice can do to liven a dish. The textures and flavors blended perfectly, and I loved it so much I ate it every day for a week and was extremely disappointed when we ran out.

Ingredients

• 1 lb. Italian Sausage (I used sweet Italian sausage)
• 1 bunch kale
• 1 medium onion, diced
• 1/2 bell pepper, chopped
• 1 cup carrots, shredded
• 1 tablespoon Chinese 5 Spice
• 1 teaspoon cumin
• salt and pepper to taste

Preparation

Remove sausage from its casing and brown in a large pan. Add the diced onion and continue cooking on medium until the onions are soft. Add spices. Remove the spine from the kale and chop into bite size pieces. Add the kale to the pan with the sausage and onions and stir and cook until it turns bright green and softens to your taste, 5-10 minutes. Remove sausage and kale mixture from the heat, stir in the chopped red bell pepper.