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| A very quick, easy & tasty dish that the entire family enjoyed! |
1 - 1 1/4 pounds uncooked chicken sausage**
2 - 3 cloves garlic, minced
1 tablespoon grated ginger root
1/3 cup yellow onion, finely chopped
7 cups Asian salad mix (one !6 - 19 ounce bag)***
1/2 teaspoon black pepper
2 tablespoons gluten free soy sauce
1/4 teaspoon crushed red pepper flakes (optional)****
Method:
Remove the sausages from the casings and brown in a large skillet, over medium-high heat. stir, while cooking, to break the meat into smaller pieces. When cooked through, carefully drain away the excess fat.
Add the garlic, ginger, onion and salad greens. Stir to mix. Sprinkle with the pepper and soy sauce. If desired, add red pepper flakes. Stir. Cover and lower the heat to medium. Allow to simmer, on top of the stove, for 5 minutes, or until the vegetables have reached the texture that you prefer. Serve immediately. Makes 5 servings.
**Typically, uncooked chicken sausages (shaped like Italian sausages) can be found at butcher shops and natural food stores, like Whole Foods & Sprouts. For this dish, I used a chicken basil sausage. If you cannot find raw, uncooked chicken sausages, you may substitute pork sausage with a little bit fresh or dried basil added.
***You can use plain shredded cabbage, or coleslaw mix, but I prefer an Asian salad mix or a mix of shredded veggies. (such as broccoli, cabbage, brussels sprouts, kale & chicory.) Just use the greens, not the dressing and toppings. (I save those those for my non-Keto husband to use on his salads.
****Red pepper flakes can add some spice to this dish, or you can serve with sriracha sauce, so that everyone can season their portion to taste.
Nutritional info per serving approximately:
223.3 calories ~ 9.44 grams fat ~ 6.2 grams net carbs ~ 23.8 grams protein
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