• 4-6 sausages
• 2 tablespoons of olive oil
• 1 onion peeled and finely sliced
• 1 red pepper de seeded and finely sliced
• 1 yellow pepper de seeded and finely sliced
• 2 garlic cloves peeled and finely sliced
• 200ml of light red or dry white wine
• 200ml of vegetable stock
• 1/2mteaspoon of dried majoram
• 2 bay leaves
• 1 tablespoon of red wine vinegar
• 100gms of fresh kale chopped
• 1 tablespoon of olive oil

Method

In a large frying pan heat the oil and fry the onion for 3-4 minutes. Stir in the peppers. Add a splash of water and cook for 10 minutes adding more water if it gets to dry.

brown the sausages in a separate pan. Stir the garlic into the peppers. Add the sausages to the pepper mixture along with the wine, stock, herbs and vinegar. Continue to cook for 15 minutes

preheat the grill and rub the kale with the oil I’ve oil and seasoning. Spread out on a baking sheet and grill until crispy.

Divide the sausages between 2-3 bowls, top with the kale and serve.