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Place sausage over direct heat on the grill, or in a skillet over medium-high heat. Use a sharp knife to poke a few holes in it so that it doesn't burst. Cook until brown all over, 3 minutes per side; then move to indirect heat and continue to cook 8–10 minutes, turning and rotating occasionally, until cooked through. Transfer to a platter.
If you used a skillet to cook your sausage, use the same one for the kale. Strip kale from stems and chop roughly. Don’t discard the stems. Reserve them for making vegetable broth. Heat olive oil in the skillet over medium-high heat. Once hot, toss in the garlic and scallions and cook until they start to turn golden around the edges. Add the red pepper flakes and sauté for just 1 minute. Add kale, season with sea salt and pepper, and toss and cook until it's wilted, 3 to 4 minutes. Squeeze lemon juice and add water to the pan. Continue to cook, stirring occasionally, until all liquid has been absorbed, about 5 minutes. Serve sausage with braised kale and pickled roasted peppers.