*I opt for Lacinato or Dinosaur kale when available, as it’s less fibrous than curly kale. Its stems are also more tender and can be quite tasty! (Don’t hesitate to make this recipe with curly kale, however; it’s still quite good.) If you’d like to make use of the stems, dice them and sauté with the onions and peppers so they become tender. They taste just like the leaves and provide a hint of welcome crispness.
Helpful hint: For added ease at dinnertime, chop/slice the all the vegetables and the sausage in advance and store in produce bags or containers of choice.