AuthorRachelCategoryLunch + DinnerThe combination of apple and chicken sausage make this dish so yummy. The coconut oil gives a subtle flavor as well that I really love. Sauerkraut is a great probiotic and helps round out this hormone balancing dinner. I've made this with kale too and it was delicious! If you're vegetarian, you can sub cooked lentils for the sausage.
Store leftovers in an airtight container in the fridge up to three days.
Preheat oven to 350ºF (177ºC). Line a baking sheet with parchment paper. Add sausage and bake for 30 minutes or until cooked through. Remove from oven and cut into 1/4" pieces.
Heat coconut oil in a frying pan over medium heat. Add yellow onion and apple. Saute just until onion is translucent (about 5 minutes). Add garlic and saute for another minute.
Add swiss chard and continue to saute just until it is wilted. Reduce heat to low and add in chopped sausage and sauerkraut and saute for another minute or until heated through. Remove from heat and divide into bowls. Enjoy!
Ingredients
Directions
Preheat oven to 350ºF (177ºC). Line a baking sheet with parchment paper. Add sausage and bake for 30 minutes or until cooked through. Remove from oven and cut into 1/4″ pieces.
Heat coconut oil in a frying pan over medium heat. Add yellow onion and apple. Saute just until onion is translucent (about 5 minutes). Add garlic and saute for another minute.
Add swiss chard and continue to saute just until it is wilted. Reduce heat to low and add in chopped sausage and sauerkraut and saute for another minute or until heated through. Remove from heat and divide into bowls. Enjoy!
