Kale + Sausage Meal Prep Recipe

IDs: Top picture, a photo of cured sliced sausage. Bottom left, photo of three spoons lined up with powdered spices. Right picture, a photo of fresh kale leaves.

I can't claim credit for this recipe: It simply started as a meal prep version of jambalaya, but cheaper, quicker, and not a stew. It offers a variety of nutrients, so it's good for you while still being cozy, filling, and super flavorful! It's been one of my favorite meal-prep recipes this past year, so I hope you enjoy it too.

Ingredients

• 1 large bunch of fresh Kale

• 16 to 24 oz cured Sausage links

• 16 oz can of Black Beans

• 16 oz can of Kidney Beans

• 1 TBS minced garlic

• Olive Oil

• Spices: S+P, Garlic Powder, Onion Powder, Paprika, Italian Seasoning, Cholula

• 6 cups worth of your favorite cooked Rice

Directions

For Kale

1. Preheat oven to 400 degrees F.

2. Thoroughly wash and dry kale.

3. Chop or pick apart kale into bite-sized pieces. Don't worry about making the leaves too small, since they will shrink a lot in the oven, but do make the stems smaller.

4. Toss with olive oil and dry spices.

5. Distribute evenly on parchment-lined baking pan and bake for 20-30 minutes until crispy.

For Sausage and Beans

1. Remove casing from sausages.

2. Slice into 1 inch slices and chop into quarters.

3. Fry in dry nonstick pan until browned on either side. Remove from pan.

4. Drain and rinse beans.

5. Sauté in pan with sausage grease, garlic, and dry spices. Remove from pan.

Assembly

1. Prepare kale first.

2. While kale bakes, prepare sausage, beans, and rice.

3. In six sealed containers, plate up rice, kale, beans, and sausage. 

4. Top with a light pat of butter and Cholula.

5. Store in fridge for a week or freezer for a month.

6. Enjoy!