I just love kale with my sausage. Hell, I just love kale! This time, instead of piling it high on a torpedo, I whipped up this zesty sauté.
1 bunch lacinato kale
2 leeks, white part only
2 teaspoons yellow mustard seeds
1 teaspoon coriander seeds
pinch red pepper flakes
1/2 teaspoon mustard powder
2 tablespoons dijon mustard
1/2 cup dry vermouth
1 link Italian sausage
Remove stems from kale and roughly chop. Quarter leeks lengthwise and cut into small dice. Cut sausage into 1" pieces.
In large sauté pan over high heat, sear the cut sides of the sausage pieces in oil, about 2 minutes per side. Reduce heat to medium and add red pepper flakes, mustard and coriander seeds to the pan, stirring frequently just until fragrant, about 1 minute.
Add leeks and kale and stir to coat. Deglaze the pan with half of the vermouth. Stir in dijon mustard and mustard powder and season to taste with salt and pepper.
Add the remainder of the dry vermouth and continue cooking until kale is tender and the vermouth has cooked down, about 10 more minutes.