sausage and veggie stew

I love this recipe for two reasons: it only uses one pot and it offers four different vegetables, in one easy delicious recipe. The vegetables are hidden inside this meal. Your kids will never know because the taste of sausage is just so good! As always, make double and eat it for breakfast or lunch the next day.

Sausage and Veggie Stew

1 lb. nitrate and sugar free ground sausage: spicy/sweet italian or chorizo (you can buy this already ground, or take it out of the casings)

1 onion thinly cut

1/2 cup shredded carrots*

1/2 cup shredded cabbage* (purple or green)

1 jar diced tomatoes about 18 oz. (I like this brand)

2 cups leafy greens cut up into 2 inch pieces (spinach, kale, boy choy, collard greens)

Directions:

In a large pan, cook sausage, carrots and cabbage until sausage is cooked through. Add in diced tomatoes and leafy greens and let simmer for 10 minutes until all the vegetable are softened.

*To shred the carrots and cabbage, I use a food processor to chop them up until they are super small.

Enjoy over organic sprouted rice, quinoa, risotto, riced cauliflower, or GF pasta.

Bon Appétit!