Paleo Kale, Sausage & Pepper Skillet

11 45 590
Ingredients Minutes Calories
Prep Cook Servings
10 min 35 min 2
Paleo Kale, Sausage & Pepper Skillet
Health Highlights
A delicious Paleo breakfast that will keep you feeling full all morning.


1 tbsp Extra virgin olive oil
1/2 large Red onion (julienned)
1/2 medium pepper(s) Red bell pepper (julienned)
3 clove(s) Garlic (minced)
4 link Italian pork sausage (or turkey or beef)
1 pepper(s) Red chili pepper (also chile or chilli) (or jalapeño pepper)
1 dash Black pepper (to taste)
1 tsp Fennel seed
1/2 cup Water (tepid)
1/2 bunch Kale (stems removed and roughly chopped into 1” ribbons)
1 1/2 tbsp hulled Hemp seeds, shelled


  1. Prep your onion, pepper and garlic and preheat your oven to 400 degrees F.
  2. Heat an oven-safe skillet over medium heat. When the skillet is hot, add 1 tbsp oil. Add sausages to the skillet and brown for 4-5 minutes or until a golden-brown crust is formed. Flip and brown the other side for another 4-5 minutes.
  3. Transfer sausages to a plate and set aside for the moment.
  4. Drain all but 3 tbsp of the rendered juices in the skillet. Add in the onions, peppers, garlic and chilli. Season with a pinch of pepper. Sautée until the onions are translucent and the peppers have softened (approx. 7-10 minutes). Stir occasionally to avoid burning.
  5. Add 1 tsp fennel seeds and cook for 1 minute to release their essential oils.
  6. Add 1/2 cup water and scrape any brown bits off the bottom of the skillet with a spatula or wooden spoon.
  7. Working in batches, start to add the kale 1-2 handfuls at a time. Don’t worry, as the kale heats, it will significantly reduce in volume. Continue to toss it with the hot vegetables and water until it all fits into the skillet.
  8. Once all of the kale is all in, lay the sausages over top of the wilted greens and transfer the skillet to the preheated oven.
  9. Cook approx. 15 minutes at 400°F. When done cooking, sprinkle with 1 1/2 tbsp of hemp seeds.


Quick Tips:

You can choose any vegetable you like, or add in a little hash to the mix for some complex carbs. 

Nutritional Highlights:


Kale is much higher in vitamin C than most other vegetables, containing about 4.5 times much as spinach.  Vitamin C is necessary for the synthesis of collagen, the most abundant structural protein in the body.

Nutrition Facts

Per Portion

Calories 590
Calories from fat 413
Calories from saturated fat 117
Total Fat 46 g
Saturated Fat 13.0 g
Trans Fat 0.2 g
Polyunsaturated Fat 7.8 g
Monounsaturated Fat 20.2 g
Cholesterol 94 mg
Sodium 847 mg
Potassium 1029 mg
Total Carbohydrate 20.8 g
Dietary Fiber 8.2 g
Sugars 7.1 g
Protein 27.5 g

Dietary servings

Per Portion

Meat 1.8
Meat Alternative 0.3
Vegetables 3.1

Energy sources


Meal Type(s)