Italian Sausage With Grilled Broccolini Kale And Lemon Recipes

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ITALIAN SAUSAGE WITH GRILLED BROCCOLINI, KALE, AND LEMON



Italian Sausage with Grilled Broccolini, Kale, and Lemon image

Even sausage can dry out when overcooked; we like browning them over direct heat, then moving them to a cooler spot to finish cooking.

Provided by Chris Morocco

Categories     Bon Appétit     Sausage     Kale     Grill     Grill/Barbecue     Almond     Capers     Pork     Summer     Dinner

Yield 4 servings

Number Of Ingredients 11

5 tablespoons olive oil, divided, plus more for grill
3 tablespoons crushed unsalted, roasted almonds
2 tablespoons fresh lemon juice
1 tablespoon drained capers
1 teaspoon honey
Kosher salt, freshly ground pepper
2 bunches broccolini (about 1 1/2 pounds)
1 bunch small Tuscan kale, tough stems removed
1 1/2 pounds coiled Italian sausage, preferably skewered, or links
1 lemon, thinly sliced into rounds, seeds removed
2 ounces mild Pecorino, shaved

Steps:

  • Prepare a grill for medium-high, indirect heat (for a gas grill, leave one or two burners off; for a charcoal grill, bank coals on one side of grill); oil grate. Mix almonds, lemon juice, capers, honey, and 4 Tbsp. oil in a small bowl; season dressing with salt and pepper.
  • Combine broccolini and kale in a large bowl and drizzle with remaining 1 Tbsp. oil. Toss well to evenly coat vegetables; season with salt.
  • Grill sausage over direct heat until browned all over, about 3 minutes per side. Move to indirect heat and continue to cook, turning and rotating occasionally, until cooked through, 8-10 minutes. Transfer to a platter.
  • Meanwhile, cook broccolini and kale over direct heat until kale is lightly browned and crisp around the edges and broccolini stem is crisp-tender, about 1 minute for kale and 3 minutes for broccolini. Transfer back to bowl.
  • Grill lemon slices over direct heat until lightly browned, about 1 minute per side. Transfer to bowl with broccolini and kale and add half of dressing and half of Pecorino. Toss to combine; season salad with salt and pepper.
  • Mound some of the salad on top of the sausage and leave some in the bowl. Drizzle remaining dressing over all of the salad and top with remaining Pecorino.

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